BROILING SEX AND INTERRELATIONSHIPS WITH CARCASS AND GROWTH CHARACTERISTICS AND THEIR EFFECT ON NEUTRAL AND PHOSPHOLIPID FATTY ACIDS OF BOVINE LONGISSIMUS DORSI

Broiling had a greater effect on phospholipid fraction fatty acids than on neutral fraction fatty acids. The percentages of C18:3 (neutral fraction) and Cl4 and Cl5 (phospholipid fraction) were significantly smaller (5% level) in the broiled steaks. However, the percentage of C8 (phospholipid fraction) was larger in the broiled than in the raw steaks (5% level). Sex differences, restricted to the neutral fraction acids, were greater than the effect of broiling. Steers had a larger percentage of Cl6 and Cl8 and a smaller percentage of C18:l than heifers (5% level). Neutral fraction acids (C18, C18:l and C18:2) were significantly correlated with lipid prosphorus, cholesterol, % fat trim (retail), estimated % carcass fat and estimated % carcass lean. Phospholipid fraction acids (C16, C18, Cl83 and C20:4) were associated with average daily gain and days of animal age (5% level). Low, nonsignificant correlations were found among individual fatty acids from the neutral and phospholipid fractions of bovine longissimus dorsi muscle with tenderness and juiciness scores. Copyright © 1968, Wiley Blackwell. All rights reserved