ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Five ribs (IMPS 103) within each marbling class (practically devoid, traces, slight, small, modest and moderate) were analyzed for nutritional and cooking effect. Subjective marbling classification was effective in categorizing beef for dry matter, fat, protein and caloric density. Steaks were cooked with fat removed or left on either by broiling or microwave exposure. Broiled samples generally had more protein, and less fat and calories. Within cooking method, fat on steaks generally resulted in greater sample weight retention, less protein, less calories, more cholesterol, and higher dry matter. Cholesterol content was greatest in steaks with practically devoid marbling and lowest in steaks with modest and moderate marbling. Each subsequent marbling class added less than 10 Kcal/100g (“as is basis”). There was a small loss in calories available for consumption as a result of the cooking process.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13005.x
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