The nutrient content of selected South African lamb and mutton organ meats (offal)

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Authors

Bester, Marina
Schonfeldt, H.C. (Hettie Carina)
Pretorius, Beulah
Hall, Nicolette Gibson

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier

Abstract

This article reports on the nutritional content of raw and cooked A2 lamb and C2 mutton tongues, intestines, stomachs, spleens, lungs, kidneys and livers and the potential contribution of these products to better, affordable, nutrition in South Africa. Nutrients analysed in this study were Crude Protein, Fat, Calcium, Phosphorus, Magnesium, Iron, Manganese, Zinc, Potassium and Sodium.

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Keywords

Nutrient content, Lamb organ meats, Mutton organ meats

Sustainable Development Goals

Citation

Bester, M., Schonfeldt, H.C., Pretorius, B. & Hall, N.G. The nutrient content of selected South African lamb and mutton organ meats (offal). Food Chemistry (2018), vol. 238, pp. 3-8, http://dx.doi.org/10.1016/j.foodchem.2017.05.075.