ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ten muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P〈0.05) in moisture and protein and lower (P〈0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P〈0.05) in fat and caloric content than lean carcasses. No differences (P〉0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P〈0.05) for juiciness and tenderness than from lean carcasses. Differences (P〈0.05) were found among muscles for all traits measured.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06005.x
