کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2447841 1109527 2010 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses
چکیده انگلیسی

The first objective of this research was to benchmark off-flavors from 9 muscles and fatty acid profiles from the longissimus muscle from commercially identified fed and non-fed cull beef and dairy cows and A-maturity, USDA Select steers (n=15 each). The second objective of this study was to determine the relationship between fatty acids and off-flavor score in the longissimus muscle. There was a trend (P=0.06) for a muscle by carcass group interaction for sensory off-flavor detection. Muscles from non-fed beef cows had the greatest incidence of off-flavor detection while muscles from A-maturity, Select steers had the lowest incidence of off-flavors. No relationship (P > 0.10, R2 < 0.08) was found to exist between the fatty acid profile of the longissimus muscle and sensory off-flavor detection. Commercially identifying cull cows as fed or non-fed prior to harvest may be a beneficial method to reduce off-flavors in muscles that may be used beyond ground products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Livestock Science - Volume 131, Issue 1, June 2010, Pages 31–38
نویسندگان
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