ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The mineral contents and the shear values of raw and cooked meat, respectively, were determined using longissimus dorsi (LD) and semimembranosus (SM) muscles of 100 cattle, 80 of which were approximately 15 months of age and were classified by breed of sire and by sex and 20 of which were mature Shorthorn cows. Correlations between shear values and concentrations of the minerals Cu, Fe, Ca, Zn, Mg, Na and K, indicated that for the LD muscle no correlations were significant (P 〉 0.05) and for the SM muscle only correlations involving Ca and Fe were significant (P 〉 0.05). These correlation coefficients, however, were not of a magnitude to encourage the use of mineral concentrations of raw meat for the prediction of cooked beef shear value.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb11024.x
Permalink