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Nutritional aspects of health. consumers – diet, health and well-being food components. High biological value protein Micronutrients – vitamins A 1 , B 6 , B 12 , D, E, iron, zinc, selenium. Fatty acids in beef. Polyunsaturated fatty acids (PUFA) linoleic acid (18:2 n -6)
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Nutritional aspects of health • consumers – diet, health and well-being • food components • High biological value protein • Micronutrients – vitamins A1, B6, B12, D, E, iron, zinc, selenium
Fatty acids in beef • Polyunsaturated fatty acids (PUFA) • linoleic acid (18:2n-6) • -linolenic acid (18:3n-3) • eicosapentaenoic acid (20:5n-3; EPA) • docosapentaenoic (22:5n-3 DPA) • docosahexaenoic acid (22:6n-3; DHA) • conjugated linoleic acid (CLA) Monounsaturated 18:1 n-9 Saturated 14:0; 16:0 and 18:0
Polyphenol oxidase (PPO) in red clover • Oxidises phenols to quinones in the presence of oxygen • Quinones are very reactive • Quinones bind to proteins to give protein, quinone complexes • Complexes are more resistant to lipolysis (and proteolysis)
Effects on colour shelf life, physical and sensory attributes PUFA Lipid stability Colour shelf life, physical and sensory Red clover Antioxidants
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