Changes in percentages of selected nutrients during aging in raw and grilled beef
2015
Dufek, A., Agroresearch Rapotin, Rapotin (Czech Republic) | Hulova, I., Agroresearch Rapotin, Rapotin (Czech Republic) | Navratil, L., Agroresearch Rapotin, Rapotin (Czech Republic) | Skrobak, F., Agroresearch Rapotin, Rapotin (Czech Republic) | Vacatko, E., Agroresearch Rapotin, Rapotin (Czech Republic)
We compared differences in contents of dry matter, protein, fat and ash in raw and grilled beef sirloins. Percentage of nutrients in raw and grilled meat were: dry matter 25,8 %, 37,18, protein 21,91, 32,2, fat 2,84, 3,83 and ash 1,09, 1,32 %; respectively. All diferences were significant at P less than 0,05 or lower. We also analysed changes of nutrient contents during aging time by 30 days after slaughter. The significant effect of aging on increasing the percentage of nutrients was found in the ash in raw meat and in the fat in grilled meat (reg. coef. were 0,0048 and 0,029, resp.). Significant changes of others nutrients were only found at the level of a random effect - an individual animal. It indicates the between-animals differences that may be caused by the other factors e.g. genetically base characteristics.
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