Resumen

FARFAN, Norma; JUAREZ, Daniela; ROSSI, Analía  y  SAMMAN, Norma. Composición química de carne de ganado bovino criollo. ALAN [online]. 2000, vol.50, n.4, pp.400-404. ISSN 0004-0622.

Chemical composition of Creole cattle meat. Proximal composition was determined in meat's Creole cattle (CGBC). For this purpose, four raw cuts of CGBC were analyzed: buttock, flank, loin blade steak, and shoulder blade steak. The mentioned names of the meat cuts come from the National Meat Bureau from the Republic of Argentina. These cuts were taken from an experimental lot of Creole cattle (n= 11) in Jujuy province. Comparisons were made with data extracted from Argentine Table of Food Composition, edited by National Nutrition Institute, Buenos Aires, Argentina (1942). The results show that the level of protein is slightly inferior (in the case of CGBC varies between 18.44±0.30 and 21.06±0.11 g/100 g, while in the CTE varies between 20 and 23.8 g/100 g). The content of lipids in the cuts without visible fat is variable (1.06±0.01 to 2.74±0.61 g/100g in the cuts of CGBC and 1.4 to 8.4 for the cuts of CTE). The content of minerals is similar (Fe 2.26±0.18 to 2.35±0.23 mg/100 g in CGBC, while in the CTE varies between 3.15 and 3.46 mg/100 g; Phosphorous varies between 142±10 and 170±11 mg/100 g in CGBC and 186 to 213 mg/100 g in CTE). These outcomes allow to affirm that the quality of CGBC beef is very similar to CTE beef with regard to principal nutrients.

Palabras clave : Bovine meat; Creole cattle; nutrients; proximal composition.