COMPARATIVE STUDY OF THE NUTRITIVE VALUE OF SOME COMMERCIALLY AVAILABLE CORNED BEEF PRODUCTS

Violeta Nour, Mira Elena Ionica

KEY WORDS: corned beef, moisture, fat, protein content, nutritive value

ABSTRACT

The study presents the results obtained in assessing the nutritive value of some commercially available products type Corned Beef compared with the departmental internal standard. For the characterization of these products, the moisture, the protein content and the fat content were determined. On the basis of the chemical composition, for the correct estimate of the products nutritive value, the following index were calculated: utilization value (UV); plastic index (PI); energetic index (EI); plastic value (PV); energetic value (EV) and  nutritive value (NV). We found considerable variations among products, remarking the products with superior nutritive value – ARDEALUL and MANDY FOODS Corned Beef and the products with low nutritive value – SIBIU Corned Beef.