Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.
作者： Chris R. Kerth , Amanda L. Harbison , Stephen B. Smith , Rhonda K. Miller
DOI: 10.1016/J.MEATSCI.2015.01.014
关键词:
摘要: Abstract Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds consumer sensory evaluation. Color, TBARS, evaluation, cook/freezer loss did not differ (P > 0.05) among carcass locations. Percentage stearic was lower (P = 0.044) in the using brisket than chuck flank fat. Patties made with higher cis-vaccenic (P = 0.016) saturated monounsaturated ratio (P = 0.018) all other sources of Butanedione highest (P = 0.013) plate Ground (P = 0.003) beefy aroma. Altering profile non-polar, triglyceride acids has no effect on flavor or major compounds.
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