Ann Nutr Food Sci | Volume 1, Issue 3 | Research Article | Open Access

The Absence of Quality Standards on Meat Trade and its Implications to Retailers and Consumers

Antunes IC1,2, Quaresma MAG1*, Fraga JB3, Correia LS3, Alves SP1, Lemos JPC1, Bessa RJB1 and Monteiro ACG2

1Centre of Interdisciplinary Research in Animal Health (CIISA), University of Lisbon, Portugal
2Higher Institute of Agronomy, University of Lisbon, Portugal
3G Jerónimo Martins Group, Portugal

*Correspondance to: MAG Quaresma 

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Abstract

The study aimed to compare the regular veal commercialized in Portugal from different origins, namely crossbred beef calves from Portuguese production (PCB) and Holstein calves from Dutch (DHF), Spanish (SHF) and Portuguese (PHF) production. Veal from SHF and PHF were associated with high pH being classified as DFD. Veal from Holstein calves of all origins displayed higher contents of SFA and MUFA and lower contents of PUFA and n-3PUFA than veal from PCB. It is also noteworthy that HF veal, no matter the origin, presented a larger amount of 18:1 trans-10 than 18:1 trans-11 and very low 18:2 cis-9, trans-11 which is indicative of deviation of biohydrogenation pathways (i.e. trans-10 shift). Regarding lipid quality indices, CBP revealed healthier indices than Holstein calves. The study results revealed that veal obtained from different origins enclosed an undesirable variability with potential consequences to retailers profit and negative health concerns to consumers.

Keywords:

Veal; pH; Fatty acids; Cholesterol; Vitamin E

Citation:

Antunes IC, Quaresma MAG, Fraga JB, Correia LS, Alves SP, Lemos JPC, et al. The Absence of Quality Standards on Meat Trade and its Implications to Retailers and Consumers. Ann Nutr Food Sci. 2018; 1(3): 1011.

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