The LL and ST muscles satisfied the nutritional standards for major minerals to a similar degree, and were primarily (especially the LL muscle) a good source of Zn and Fe (for adults and children), as well as a source of K, Mg and Cu for children.
Among the evaluated cattle breeds, the meat of PHF bulls met to the greatest degree the recommended dietary allowance (RDA) for Zn, Fe and Mn, and to the smallest degree the daily requirement for K and Mg.
semitendinosus – ST) and breed of young bulls (Polish Red – PR, Whitebacked – WB, Polish Black-and-White – PBW, Simmental – SIM and Polish Holstein-Fresian – PHF). The degree of satisfying Polish nutrition standards (Recommended Dietary Allowance – RDA and Adequate Intake – AI) was analysed depending on a muscle (longissimus lumborum – LL vs. For calculations, the average cooking loss at 40% and retention factors between 0.85 and 1.0 were taken into consideration.
The aim of the study was to estimate the degree to which the demand for selected macrominerals (K, Na, Mg, Ca) and microminerals (Zn, Fe, Mn, Cu) by adults and children is met by a portion of 100 g of cooked. The results of the euclidean distance test also showed that the nutritional content of the recipe was closer to the RDA value for women than for men.Īs well as having the information about the nutritional value of raw meat, today’s consumers expect to be informed to what extent cooked meat meals satisfy recommended nutrition standards. The results of the euclidean distance statistical test for the total content of each soto value to the value of the Recommended Dietary Allowances (RDA) for men and women aged 16-18 years showed the closest value was Soto mutton followed by Chicken Soto, Soto Beef and the last Soto Pork with the values for men were 274428, 317405, 413743, and 419526, while for women 113958, 142589, 211688, and 234882, respectively. The euclidean distance method was used to measure the similarity of each nutritional parameter and the total nutritional value of each soto recipe.
Nutrient value simulations were carried out through .id, .id, and other journals. All soto recipes were obtained from the website and selected the most popular and detailed recipes. The identification of the nutritional value content based on data mining for mutton soto, chicken soto, beef soto, and pork soto recipes has been successfully carried out.
0 kommentar(er)
