ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb09830.x
