摘要
Consumers are concerned with fat consumption from meat products and the ability to determine fat has changed with recent technological advances. The objective of this study was to determine fat percentage within marbling scores and compare three fat analysis procedures. Steaks (n = 119) were selected by USDA grading system using an E + V Vision Grading camera at a commercial beef plant during one day. Samples were taken at the 13th rib from both sides of the carcass and aged for 14 d. The right side of the carcass was allotted to Warner-Bratzler shear force and the left side, which was graded by the camera, was allotted to fat extraction. Warner-Bratzler shear force samples were cut into 2.54 cm steaks. Steaks allotted to fat extraction were trimmed of all external fat, twice ground using 8 and 4 mm grinding plates, and split into their allotted fat extraction method. The three methods used in fat extraction were 2:1 chloroform/methanol (Folch), ether-extractable fat (Ether) and microwave drying and nuclear magnetic resonance (CEM). Warner-Bratzler shear force values were not different between marbling scores (P [less than] 0.05). Fat percentage increased as marbling score increased (P [greater than] 0.05)). Regression equations were linear for all methods. The R[superscript 2] values for CEM, Ether, and Folch were 0.824 (P [less than] 0.0001), 0.859 (P [less than] 0.0001), and 0.816 (P [less than] 0.0001). CEM and Folch regression lines had different slopes (P [less than] 0.05). The slope of the regression line for Ether was not different (P [greater than] 0.05) from CEM or Folch. Overall, marbling score did not affect tenderness and, as expected, fat percentage increased as marbling score increased regardless of fat determination method
摘要译文
消费者涉及肉类产品的脂肪消耗，并通过最近的技术进步来确定脂肪的能力。本研究的目的是确定大理石摩擦评分内的脂肪百分比，并比较三个脂肪分析程序。通过USDA分级系统选择牛排（n = 119），在一天内使用商业牛肉厂的E + V视觉分级相机选择。在胎体两侧的第13肋中拍摄样品，并为14℃。分配给华纳 - 布拉茨勒剪力力的右侧，左侧被相机分配给脂肪提取。将华纳 - 布拉茨勒剪切力样本切成2.54厘米的牛排。分配给脂肪提取的牛排被修剪了所有外部脂肪，两次使用8毫米磨板，并分成其分配的脂肪提取方法。脂肪提取中使用的三种方法为2：1氯仿/甲醇（FOLCH），醚萃取脂肪（醚）和微波干燥和核磁共振（CEM）。 Marbly Scores之间的Warner-Bratzler剪切力值与0.05的P [小于] 0.05）不同。由于大理石比分增加（P [大于] 0.05）增加，脂肪百分比增加了。回归方程是所有方法的线性。 CEM，乙醚和叶片的R [上标2]值为0.824（p [小于] 0.0001），0.859（p [小于0.0001），和0.816（p [小于0.0001）。 CEM和FOLCH回归线具有不同的斜率（P [小于] 0.05）。来自CEM或FOLCH的乙醚回归线的斜率与乙醚不同（P [大于] 0.05）。总体而言，大理石大理石花纹得分不会影响温柔，正如预期的那样，随着脂肪测定方法的增加而增加，由于大理石比分增加，脂肪百分比增加
Dow, Danell. Determination of fat percentage using three different methods within marbling scores on beef longissimus muscle[D]. US: University of Missouri-Columbia, 2010