Artículos de revistas
Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness
Registro en:
Meat Science. Elsevier Sci Ltd, v. 87, n. 1, n. 7, n. 11, 2011.
0309-1740
1873-4138
WOS:000284434600002
10.1016/j.meatsci.2010.08.009
Autor
Pflanzer, SB
de Felicio, PE
Institución
Resumen
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) 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 87 1 7 11 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)