دانلود مقاله ISI انگلیسی شماره 148402
کد مقاله سال انتشار مقاله انگلیسی ترجمه فارسی تعداد کلمات
148402 2018 5 صفحه PDF سفارش دهید 5327 کلمه
خرید مقاله
پس از پرداخت، فوراً می توانید مقاله را دانلود فرمایید.
عنوان انگلیسی
Evaluation of palatability and muscle composition of novel value-added beef cuts
منبع

Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)

Journal : Meat Science, Volume 135, January 2018, Pages 79-83

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چکیده انگلیسی

The aim of this study was to evaluate the muscle profile of novel added-value beef cuts including the caudal tip of the M. infraspinatus (Bonanza Cut; TIP) and M. subscapularis (SUB) and two traditional sirloin steak cuts, M. gluteus medius (top sirloin; GLM) and M. rectus femoris (sirloin tip; REC). Samples were subjected to Warner-Braztler Shear Force (WBSF), sensory, cooking loss, and proximate analysis. The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles. The TIP and SUB were similar in WBSF. Cooking loss and moisture values of raw samples were lowest for TIP. Results suggest that TIP can provide enhanced eating experience for consumers and improved marketability for the meat industry.

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پس از پرداخت، فوراً می توانید مقاله را دانلود فرمایید.