The relationship between the physico-chemical properties of longissimus-rib and of major muscles
2006
Nakanishi, N.(National Inst. of Livestock and Grassland Science, Nasushiobara, Tochigi (Japan))) | Yamada, T. | Kawakami, S. | Aoki, Y.
The objective of this study was to determine the relationship between the physico-chemical properties of Longissimus-Rib (LR) and of muscles that represent cut meats. Ninety-seven, Ninety-two and Eighty-seven Japanese Black steers were each used to measure crude fat content, shear value and total pigment of 10 major muscles (group A). Sixty-one steers were also used to measure crude fat content of 18 muscles that include 10 muscles of group A and another 8 muscles (group B). The crude fat content of Serratus ventralis was highest in 18 muscle followed by Transversus abdominis, infraspinatus, and LR. The shear value of Psoas major was lowest followed by LR and Longissimus-Loin. Biceps femoris was highest in the shear value. The total pigment of Serratus ventralis was highest in 10 muscles of group A. Simple correlation coefficient between LR and the other muscles was highest in total pigment, followed by crude fat content and shear value. Crude fat content, shear value and total pigment of each muscles were predicted using those of LR, live weight, age, carcass weight, separable muscle weight of carcass, separable fat weight of carcass, separable bone weight of carcass, separable fat percentage of carcass as independent variable by stepwise procedures. Physico-chemical properties of LR were most selected as first variable in the multiple regression equations for those of 9 or 17 muscles. Therefore, physico-chemical properties of LR were most important factors to estimate those of the whole carcass in 8 variables. It seems appropriate to consider that meat quality of LR represents the meat quality of the whole carcass.
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