COMPOSITION AND CHEMISTRY OF MECHANICALLY RECOVERED BEEF NECK-BONE LEAN

被引：21

作者：

DEMOS, BP

MANDIGO, RW

机构：

[1] Dept. of Animal Science, Univ. of Nebraska-Lincoln, Lincoln, Nebraska

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

BEEF; NECK BONE; BONE MARROW; METMYOGLOBIN; WATER-HOLDING;

D O I：

10.1111/j.1365-2621.1995.tb09830.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P<0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P<0.05) than hand trim. Values for pH were higher (P<0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P<0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P<0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.

引用

页码：576 / 579

页数：4

共 38 条

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