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=1416500603674483

elemente structurale

epimysium

perimysium

endomysium

f

Belitz HD et al, 2009

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=jGiaKKAZICmXcM&tbnid=rhNy-jRbjXlkyM:&ved=0CAUQjRw&url=http://www.agriculturaromaneasca.ro/produse/compozitia-chimica-a-carnii-1318-t10.html&ei=Cl_MUuS1I6ed0AXd3IDABw&psig=AFQjCNFfmQLp7t7PMvgDok1utYuVIck5ng&ust=1389211746291608

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=1416500603674483

Vitamine

- 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