By: Chukwunonso E. C. C. Ejike * and Tufon N. Emmanuel
Abstract: Cardiovascular disease (CVD) is a leading cause of mortality globally. Reducing dietary fat and cholesterol intake is central to the reduction in the risk of CVD. In Nigeria and other developing countries, meat is a good source of protein and other nutrients, and its consumption is increasing. This study investigates the cholesterol concentration of ten parts of bovine meat – rib muscle, fore-limb muscle, hind-limb muscle, lungs, large intestine, small intestine, colon, liver, kidney and heart. Standard biochemical…
Keywords: Bovine meat; cardiovascular disease; cholesterol concentration.
AJMR 2017, 16(1), 1-6;