Studies on measurement and improvement of beef quality
1993
Mitsumoto, M. (Chugoku National Agricultural Experiment Station, Fukuyama, Hiroshima (Japan)) | Mitsuhashi, T. | Ozawa, S. | Yamashita, Y. | Cassens, R.G.
Fat content of the longissimus muscle was highest at the 6th thoracic segment and lowest at the 11th and 12th thoracic segment. The color values and total pigment content different among eleven major beef muscles with age. Corn feeding increased crude fat content in muscle compared to barley feeding. Beef quality could be determined by near-infrared spectroscopy. Vitamins E and C mix treatment showed low pigment and lipid oxidation in raw ground beef compared to the control. Vitamin C spread and dip treatments retarded pigment and lipid oxidation in beef cuts in comparison with controls. Dietary vitamin E supplementation retarded metmyoglobin formation in beef muscle and highly suppressed lipid oxidation compared to the control
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