Composition and Chemistry of Mechanically Recovered Beef Neck‐Bone Lean
作者： B.P. DEMOS , R.W. MANDIGO
DOI: 10.1111/J.1365-2621.1995.TB09830.X
关键词:
摘要: The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed beef, a control of 85% trim bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability more total iron than the fat hand trim. Values for pH were or (6.68, 6.33 5.80, respectively). also nonheme iron, pigment water-holding capacity. Bone marrow ash, cholesterol, any types.
sci-hub.se 参考文章(29)
F. Kuma, Properties of methemoglobin reductase and kinetic study of methemoglobin reduction. Journal of Biological Chemistry. ,vol. 256, pp. 5518- 5523 ,(1981) , 10.1016/S0021-9258(19)69231-8
M. O'Keeffe, D.E. Hood, Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability Meat Science. ,vol. 7, pp. 209- 228 ,(1982) , 10.1016/0309-1740(82)90087-0
John O. Igene, Jennifer A. King, A. M. Pearson, J. Ian Gray, Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat Journal of Agricultural and Food Chemistry. ,vol. 27, pp. 838- 842 ,(1979) , 10.1021/JF60224A052
Eugen Wierbicki, F. E. Deatherage, Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats Journal of Agricultural and Food Chemistry. ,vol. 6, pp. 387- 392 ,(1958) , 10.1021/JF60087A011
D.A. Ledward, Post-slaughter influences on the formation of metyyoglobin in beef muscles. Meat Science. ,vol. 15, pp. 149- 171 ,(1985) , 10.1016/0309-1740(85)90034-8
R. A. FIELD, M. L. RILEY, M. H. CORBRIDGE, INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON Journal of Food Science. ,vol. 39, pp. 285- 287 ,(1974) , 10.1111/J.1365-2621.1974.TB02876.X
BOBBIE K. HUTCHINS, THERESA H. P. LIU, BETTY M. WATTS, Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef Journal of Food Science. ,vol. 32, pp. 214- 217 ,(1967) , 10.1111/J.1365-2621.1967.TB01297.X
A. GOLAN (GOLDHIRSH), P. JELEN, NUTRITIONAL EVALUATION OF LOW TEMPERATURE ALKALINE EXTRACTS FROM BEEF BONES Journal of Food Science. ,vol. 44, pp. 332- 338 ,(1979) , 10.1111/J.1365-2621.1979.TB03782.X
MARGARET R. STEWART, BOBBIE K. HUTCHINS, MARELYNN W. ZIPSER, BETTY M. WATTS, Enzymatic Reduction of Metmyoglobin by Ground Beef Journal of Food Science. ,vol. 30, pp. 487- 491 ,(1965) , 10.1111/J.1365-2621.1965.TB01790.X
K. S. RHEE, Y. A. ZIPRIN, Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats Journal of Food Science. ,vol. 52, pp. 1174- 1176 ,(1987) , 10.1111/J.1365-2621.1987.TB14036.X