Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu)

Autor:	Mikito Higuchi, Yasuko Ueda, Hiroyuki Shingu, Akira Watanabe, Mitsuru Shinoda, Shiro Kushibiki
Rok vydání:	2007
Předmět:	Chemistry Marbled meat food and beverages General Medicine Tenderness Glutamine Protein content medicine High fat Intramuscular fat Food science medicine.symptom General Agricultural and Biological Sciences Deposition (chemistry) Water content
Zdroj:	Animal Science Journal. 78:189-194
ISSN:	1740-0929 1344-3941
Popis:	Effects of intramuscular fat deposition on the chemical composition, tenderness, and free amino acids (FAA) concentration of beef were studied using various classified carcasses of 21 Japanese Black (Wagyu) steers. The Beef Marbling Standard (BMS) No., judged on the market in 1998, and fat content, ranged from 2 to 10 and 4.8 to 39.0% in the M. longissimus thoracis, respectively. Moisture content was negatively correlated with the fat content (r =−0.98, P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fa7b6494ce445456ebb9fc6b2a90e3b8 https://doi.org/10.1111/j.1740-0929.2007.00424.x Zobrazit plný text záznamu Plný text ve formátu PDF