Muscle profiling: Characterizing the muscles of the beef chuck and round

被引：135

作者：

Von Seggern, DD

Calkins, CR

Johnson, DD

Brickler, JE

Gwartney, BL

机构：

[1] Univ Nebraska, Dept Anim Sci, Lincoln, NE 68583 USA

[2] Univ Florida, Dept Anim Sci, Gainesville, FL 32611 USA

[3] Natl Cattlemens Beef Assoc, Centennial, CO 80112 USA

来源：

MEAT SCIENCE | 2005年 / 71卷 / 01期

关键词：

beef muscle profiling; bovine myology; muscle characterization; muscle traits; beef chuck; beef round;

D O I：

10.1016/j.meatsci.2005.04.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties of the muscles were determined. Muscle effects were observed for all traits (objective color, expressible moisture, proximate composition, emulsion capacity, pH, total collagen content, total heme-iron concentration, and Warner-Bratzler shear force). USDA quality grade generally had the most effect on muscle traits, with carcass weight and yield grade having lesser effects. These muscle profile data will allow for more informed decisions to be made in the selection of individual muscles from the beef chuck and round for the production of value-added products. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：39 / 51

页数：13

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