ISSN:
0007-070X
Source:
Emerald Fulltext Archive Database 1994-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
The fat content of beef is of considerable importance, bothnutritionally and in terms of its perceived effects on eating qualities.Several methods of evaluating the fat content of beef carcasses and beeflongissimus dorsi were compared, including chemical assay of the fatcontent of beef L.dorsi, carcass measurements made in the slaughterhouseand the dissection of a sample rib joint. The reliability of techniquesused to measure fat content is very important and it is critical thatdifferent techniques which are thought to estimate the same parameter,i.e. total fat content, should in fact produce comparable results. Theresults from this study indicate, however, that the measurements ofcarcass fat made at slaughter and dissection agree well, although muchlower levels of agreement were achieved between the carcass fatmeasurements and the chemical determination of the fat content in theL.dorsi. Discusses possible reasons for this.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1108/00070709410061023
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