Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness
Author: Pflanzer, SB
de Felicio, PE
Abstract: This study analyzed rib steaks (M longissimus thoracis) of Nellore steers (n = 60) for intramuscular moisture and fat content marbling level and visual and instrumental color Carcass sides were classified on the kill floor according to teeth maturity (2 4 and 6 permanent incisors) and fatness (2 - slight and 3 - average) The cranial end of the boneless cut was aged for 14 days and frozen Steaks of 2 5 cm thick were cut and thawed for analysis Moisture and fat content were determined in minced lean CIE color was measured with a MiniScan XE (TM) and visually evaluated by an eight-member panel which also assessed marbling In this type of cattle and ranges of maturity and fatness considered increasing either maturity or fatness causes a slight reduction in moisture and an Increment in lipid content But neither maturity nor fatness seems to affect the visual perception of meat color on display (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved
Subject: Beef
Teeth maturity
Carcass fatness
Intramuscular fat
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2010.08.009
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000284434600002.pdf314.08 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.