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Digitale Medien

Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean (1995)

DEMOS, B.P. ; MANDIGO, R.W.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 60 (1995), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P 〈 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P 〈 0.05) than hand trim. Values for pH were higher (P 〈 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P 〈 0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P 〈 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09830.x

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