ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Sixty cuts each of raw and roasted rib-loin and of raw and roasted leg of lamb and mutton, obtained from 118 carcasses, were separated into their physical components. Proximate composition was determined on the resulting separable lean, separable fat, and drippings. Correlation coefficients between weight of cut and each physical and proximate component were determined, and the effects of weight of cut and of roasting on the partitioning of nutrients among the separated portions were examined.With increasing weight of cut, percentage of separable fat and of drippings increased, and percentage of separable lean and of evaporation loss decreased. For rib-loins, as weight of cut increased, the proportion of bone and waste, and the percentages of moisture, protein, and ash in all separable portions decreased, but the percentage of lipids increased. Relations were similar in leg cuts, except that percentage of bone and waste, percentage of protein in raw or roasted separable lean, and moisture content of drippings did not change significantly.Separable lean, raw or roasted, contained about 90% of the protein and moisture of the entire cut, but only about a quarter of the total lipids. Lean from raw cuts contained about 90% of the ash of the total cut, but lean from cooked cuts contained only about two-thirds of the ash of the entire cut. As weight of cut increased, the amounts of proximate components in the lean decreased in proportion to those amounts in the total cut.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb03282.x
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