Table 2.
Contents of major biologically active meat molecules (mg/100 g) in raw meat cuts of different animal species.
| Bioactive Molecules | Contents of Major Biologically Active Meat Molecules (mg/100 g) | References | |||||
|---|---|---|---|---|---|---|---|
| Beef | Veal | Pork | Lamb | Chicken | Turkey | ||
| Taurine | 43.1 | 39.8 | 61.2 | 43.8 | 17.8 (fillet) | 29.5 (fillet) | [48] |
| L-carnitine | 64.6–78.6 (muscle) 226 (ribs) 10.7 (liver) |
78.2 (shoulder) 132.8 (sirloin) 6.5 (liver) |
21.1 (shoulder) 17.7 (leg) 40.2 (ribs) 10.7 (liver) |
190 | 13–34.4 (fillet) 69.2 (liver) |
21.2–200 | [47,49,50] |
| Carnosine | 375 (loin) | - | 313 (loin) 449 (ham) |
39.3 (shoulder) | 180 (breast) 63 (thigh) |
66 (wings) | [51] |
| Creatine | 401 (muscle) 298 (heart) 16 (liver) |
488 ± 41 | 247–374 (ham) | 278–511 | 482 ± 44 | 284 ± 62 | [52,53] |
| Glutathione (GSH) | 13.4 | 23.9 (cutlet) * | 23.6 | 23.9 (cutlet) * | 13.1 (fried) * 8.7 (roasted) * |
8.7 (fried) * | [54] |
| Conjugated linoleic acid (CLA) | 2.9–4.3 | 2.7 | 0.9 | 5.6 | 0.7–1.5 | 2.0–2.5 | [55,56] |
| Choline | 330 (liver) 46.1–56.3 (lean meat) 100 (neck) |
310 (liver) 70.1 (loin, tenderloin) 61.6 (shoulder) |
69 (ground) 79 (neck) |
54.5 (chops) 75.8 (leg) 35.4 (shoulder, arm) |
94.3 | 220 (liver) 130 (heart) |
[57,58] |
| Total Iron | 2.07 ± 0.1 (sirloin) 2.35 ± 0.2 (fillet) |
0.85 ± 0.3 (fillet) | 0.36 ± 0.1 (loin) 0.49 ± 0.1 (chump chop) |
2.23 ± 0.4 (chop) | 0.63 ± 0.2 (wing) 0.70 ± 0.1 (leg thigh) 0.63 ± 0.1 (leg lower part) 0.40 ± 0.1 (breast) |
0.50 ± 0.1 (breast) 0.88 ± 0.2 (leg lower part) 0.99 ± 0.3 (leg thigh) |
[59] |
| Coenzyme Q10 (CoQ10) | 3.65 11.3 (heart) 3.9 (liver) |
- | 2 (ham) 12.6 (heart) 2.27 (liver) |
- | 1.4 | - | [60] |
| Alpha-lipoic acid (ALA) | 0.06–0.11 (liver) 0.07–0.10 (heart) |
0.01–0.02 (muscle) 0.03–0.05 (liver) 0.05–0.07 (heart) |
0.02–0.03 (ground) 0.02–0.04 (neck) 0.06–0.08 (liver) 0.11–0.16 (heart) |
0.02–0.04 (muscle) 0.07–0.08 (liver) 0.05–0.07 (heart) |
- | - | [52] |
* values referred to cooked meat.