کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8503128 1554057 2018 34 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading system
ترجمه فارسی عنوان
بررسی فرصت های نوآورانه برای به دست آوردن ارزش گوشت گاو برش تیره در سیستم درجه بندی کانادایی
کلمات کلیدی
برش تیره، گوشت گاو، سنگ مرمر، سامانه ی درجه بندی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
This study examined if different color intensities of dark-cutting beef carcasses (Dark B4/Moderate B4) were similar in quality to normal (N) carcasses of a lower marbling score. The eating quality from abnormal (AB) dark-cutting carcasses (normal pH) was also evaluated to determine if AB should receive the same penalty as classic (CL) dark-cutting carcasses in the Canadian grading system. B4-grade carcasses, regardless of dark color intensity, exhibited increased toughness and greater off-flavor than N carcasses of a lower marbling score. Additionally, AB and borderline (BD) carcasses were tougher than N. The CL dark cutters, albeit similar in tenderness to N carcasses, had greater off-flavor and less beef flavor intensity. Downgrading B4 carcasses one quality grade based on the marbling score, with no further carcass demerits, is likely not sufficient, and further devaluations of dark cutters may be warranted. As well, AB and BD carcasses were of lower quality compared to N carcasses and, therefore, deserve some economic penalty.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 137, March 2018, Pages 77-84
نویسندگان
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