Stimation of total fat content of beef flank by study of different areas of the same | Estimación del contenido total de grasa de falda de vacuno a partir del estudio de diferentes áreas de la misma
2011
Parra, V., Junta de Extremadura, Badajoz (España). Dept. de Producción Animal | López Gajardo, A., Junta de Extremadura, Badajoz (España). Dept. de Producción Animal | Tejerina, D., Junta de Extremadura, Badajoz (España). Dept. de Producción Animal | García Torres, S., Junta de Extremadura, Badajoz (España). Dept. de Producción Animal
In meat industry beef flank used for the production of hamburgers. The fat composition of this piece is variable, this is a problem for their manufacturing. The objective of this study was allow improved classification of beef different piece according to fat composition to increase processing efficiency, as well as obtain an estimate of fat content in this piece for sale to factories burgers. Ten beef flanks were used to study the relationships between total flank fat composition and the fat composition of individual cuts (Fig. 1). The results indicate that the cranial area could be more representative and P2 of this area showed the best correlation (square r=0.876).
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