ΠΡΟΣΔΙΟΡΙΣΜΟΣ ΛΙΠΟΥΣ ΣΕ ΒΟΔΙΝΟ ΚΡΕΑΣ (ΚΙΛΟΤΟ, ΤΡΑΝΣ, ΦΙΛΕΤΟ)
Date Issued
April 23, 2024
Type
Πτυχιακή Εργασία
Abstract
Buying preferences and consumer eating habits of meat are constantly changing. It is observed that their preferences focus on meats, low in fat and of high nutritional value, one of which is beef, which belongs to the wider category of red meat. In the present thesis, an experimental research was attempted on the measurement of the fat content of various pieces, coming from the back of the beef carcass, with the most widespread Soxhlet method (method of extraction of solid samples using an organic solvent). The theoretical framework of the work, which includes the categorization of the meat, the Greek meat production breeds of cattle, its nutritional value, through the dietary pyramid and the full analysis of the fat contained therein, gives us a better picture and information about the beef.
The result of the research carried out using, parts of beef such as rump, topside and fillet lead to the conclusion that the highest fat content of 11.23%±0.29, was found in the sample of the rump, the moderate 4.43%±1.66 in the topside, followed by the fillet with fat content of 2.87%±0.65. This makes it possible for consumers to choose and buy beef cuts, with the ideal fat content for them.
Subjects