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Chemical nutritional composition of commercial meat derivatives

Josileide Gonçalves Borges and Leonardo Luiz Dantas de Souza Santana

Brazil is one of the largest producers of animal protein. Meat is a food of high nutritional value, meat products are widely consumed by population because of their affordable value. Some meat products are high in lipids, should be consumed in moderation by people with restricted fat intake. The aim of this work was to evaluate the nutritional chemical composition of commercial meat products derivatives. Twenty brands of meat products (sausages, ham, bologna, Lower ham and turkey breast) were analyzed. These products were analyzed for chemical composition following official methodologies of AOAC (Analysis of the Association of Official Analytical Chemists). All products presented variable values of moisture (35.68-77.46%), minerals (2.70-4.37%), proteins (7.51-19.80%), lipids (0.67-16.50%), carbohydrates (2.25-48.61%) and caloric value (78.23-309.28 kcal. 100g-1). High lipid content of some products associated with their caloric value shows importance of reducing consumption of these products in order to preserve health.

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