Selected nutrient content of beef longissimus muscle relative to marbling class, fat status, and cooking method
1985
Berg, P.T. | Marchello, M.J. | Erickson, D.O. | Slanger, W.D.
A study assssed the effects of cooking method (boiling or microwave cooking) and the removal of extraneous fat before or after cooking on selected nutrients in contiguous marbling classes of beef ribs. Marbling correlated with dry matter, fat, protein, and caloric content. Broiled ribs contained higher protein and lower fat and caloric levels, while a higher initial fat content produced a greater weight retention, higher cholesterol and dry matter contents, and lower protein and caloric levels. Cholesterol was highest in steaks lacking marbling and lowest in steaks having moderate marbling. (wz)
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