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Carnea
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2014
Carnea, pe tele i ou le
1-2 por ii/ zi
Carnea termen ce cuprinde organele
Cele mai frecvent utilizate tipuri de carne:
- porc - v -
- pui - curcan - miel
Roman G, 2010
http://www.google.ro/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.supermamici.ro/alimentele-sanatatii-tale/&ei=OMRsVPz9DIr7ywP64ICQDQ&bvm=bv.80120444,d.bGQ&psig=AFQjCNFgvimKQXb_gVsuICqFvba0GXC4Fw&ust=1416500603674483elemente structurale
epimysium
perimysium
endomysium
f
Belitz HD et al, 2009
Calitatea muscular adipos cartilaginos
I 66,3 9,7 13,7 10,3
a II-a 59,1 8,6 17,7 14,6
a III-a 53 7,1 21,9 19
a IV-a 47,7 5,7 23,2 23,4
(bovine, porcine, ovine, caprine, cabaline)
p
p
vnat
i
batracieni
mamifere marine
animale nevertebrate
-
- bovine 60-75%
- porcine 50,6-73%
- ovine 53-74%
- 65,5-70,9%
- curcani 60-68,8%
- vnat 69-74%
Proteine
musculare 80-90%
conjunctive (scleroproteine) 10-20%
miofibrilare 55-60%
sarcoplasmatice 25-30%
miozina actina tropomiozina
mioalbumina mioglobulina mioglobina miogen
colagen reticulina elastina
Proteine
-
- surse majore de proteine
-
-
- c -35% -
Roman G, 2010. Lofgren PA, 2013.
Lipidele
- trigliceride, fosfolipide, colesterol
- a -
-
- a
- (cantitate, calitate)
-
- cel mai frecvent
- carnea de pui
Roman G, 2010. Lofgren PA, 2013.
Lipidele - procentul diferitelor tipuri de lipide
Lean MEJ, 2006
Lipide saturate
Lipide mononesaturate
Lipide polinesaturate
44 50 4
Carne de miel 52 40 5
Carne de porc 43 47 8
Carne de pui 35 48 16
Glucide
- aproape absente surse nesemnificative
- glicogen
- unele produse din carne, procesate
Roman G, 2010. Lofgren PA, 2013.
http://www.google.ro/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http://www.agrofm.ro/stiri/stiri-zootehnie/de-anul-viitor-produsele-din-carne-procesata-s-ar-putea-scumpi-cu-pana-la-10/&ei=pMZsVLOQBqriywPq7oLwAw&bvm=bv.80120444,d.bGQ&psig=AFQjCNFgvimKQXb_gVsuICqFvba0GXC4Fw&ust=1416500603674483Vitamine
- surse pentru majoritatea vitaminelor hidrosolubile
- grupul B mai bine reprezentat (B12, B6, biotina, niacina, riboflavina, tiamina)
-
- s carnea de porc
- v
- vitamina D
Roman G, 2010. Lofgren PA, 2013.
Smolin, 2010
Smolin, 2010
Smolin, 2010
Smolin, 2010
Smolin, 2010
Smolin, 2010
Smolin, 2010
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