INFLUENCE OF FEEDING REGIMEN ON THE SENSORY QUALITIES AND FATTY-ACID CONTENTS OF BEEF STEAKS

被引：73

作者：

MITCHELL, GE

REED, AW

ROGERS, SA

机构：

[1] International Food Institute of Queensland, Hamilton, Queensland, 4007

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb14652.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Longissimus dorsi (loin) and gluteus medius (rump) muscles were obtained from twenty carcasses (ten grain-fed and ten forage-fed). A trained sensory panel rated longissimus dorsi steaks from grain-fed animals significantly (p < 0.05) more tender and more flavorsome than those from forage-fed animals. Fatty acid profiles indicated some significant differences due to feeding regimen. Forage-fed beef had a higher proportion of omega-3 polyunsaturated fatty acids than grain-fed beef.

引用

页码：1102 / 1103

页数：2

共 10 条

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