PHYSICAL AND COMPOSITIONAL CHARACTERISTICS OF BEEF CARCASSES SELECTED FOR LEANNESS

被引：28

作者：

BROWNING, MA ^{[1
]}

HUFFMAN, DL ^{[1
]}

EGBERT, WR ^{[1
]}

JUNGST, SB ^{[1
]}

机构：

[1] AUBURN UNIV,ALABAMA AGR EXPT STN,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06005.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ten muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P<0.05) in moisture and protein and lower (P<0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P<0.05) in fat and caloric content than lean carcasses. No differences (P>0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P<0.05) for juiciness and tenderness than from lean carcasses. Differences (P<0.05) were found among muscles for all traits measured. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：9 / 14

页数：6