Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls

被引：64

作者：

Cifuni, GF ^{[1
]}

Napolitano, F ^{[1
]}

Riviezzi, AM ^{[1
]}

Braghieri, A ^{[1
]}

Girolami, A ^{[1
]}

机构：

[1] Univ Basilicata, Dipartimento Sci Prod Anim, I-85100 Potenza, Italy

来源：

MEAT SCIENCE | 2004年 / 67卷 / 02期

关键词：

Podolian cattle; fatty acid composition; ageing; lipid oxidation; tenderness;

D O I：

10.1016/j.meatsci.2003.10.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Fatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage of saturated fatty acids was higher for LD and lower for SM and ST muscles (P < 0.001). Oleic and stearic fatty acids constituted more than 50% of the total fatty acids in all muscles studied. The meat produced by Podolian young bulls showed a favourable percentage content of polyunsaturated fatty acids and a beneficial ratio P/S. Conversely, the ratio n - 6/n - 3 exceeded the recommended value in the human diet. Changing the time of ageing from 8 to 15 days produced an increment of MDA (P < 0.01). The differences in MDA content observed between meat samples aged 8 and 15 days were still detectable after 4 and 8 months of frozen storage. The extension of the ageing period from 8 to 15 days produced an increase in tenderness (P < 0.05) and flavour intensity (P < 0.01). (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：289 / 297

页数：9

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