ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Longissimus dorsi (two positions), biceps femoris, gluteus medius, and rectus femoris muscles from 16 Charolais-Hereford crossbred and 16 Hereford straightbred heifers on supplements of Vitamin A ranging from 0 to 6000 I.U. per lb ration were analyzed in the raw state. From 12 of the Charolais-Hereford crossbred and 12 of the Hereford straight-bred carcasses, loin steaks at three positions within the longissimus dorsi muscle were analyzed after cooking. Phosphorylated compounds having absorbance at 248 mμ, hypoxanthine-uric acid, pH, and total moisture were determined in both raw and cooked tissue.In raw tissue, phosphorylation was higher and hypoxanthine-uric acid was lower for longissimus dorsi than for the other muscles (P 〈 .01). Differences between two positions in longissimus dorsi muscle were statistically nonsignificant. Significant differences (P 〈 .05) were found for hypoxanthine-uric acid and pH among Vitamin A supplements by analysis of variance techniques. Charolais-Hereford crossbred heifers tended to have larger quantities of hypoxanthine-uric acid than did Hereford straightbred heifers.In cooked loin steaks a breed × vitamin supplement linear interaction was significant (P 〈 .051 for hypoxanthine-uric acid, pH, and intensity of flavor and a quadratic trend (P 〈 .05) for total moisture. Among steak positions, hypoxanthine-uric acid differences were significant (P 〈 .011 and there was a significant linear trend (P 〈 .01) for hypoxanthine-uric acid, pH, total moisture and intensity of flavor and also a linear trend (P 〈 .05) for juiciness. There was a significant vitamin × position interaction (P 〈 .011 and breed × vitamin × position intertction (P 〈 .011) for hypoxanthine-uric acid.Cooked loin steaks from Charolais-Hereford crossbred heifers had slightly higher apparent IMP and hypoxanthine-uric acid values than steaks from Hereford straightbred carcasses. Average flavor desirability scores were slightly higher for Hereford straightbred heifers than for the Charolais-Hereford crossbreds, although the differences were not found statistically significant.Total moisture and average juiciness sensory scores were significantly different (respectively P 〈 .01 and P 〈 .05) among loin steak positions.Size and location of muscle within the carcass, cooling rate, pH of tissue, inter-and intramuscular fat, and lean muscle mass are some factors believed to affect nucleotide degradation and content of hypoxanthine-uric acid.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01315.x
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