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Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus)
Provedor de dados: 52
Autores: Pedrão,Mayka Reghiany; Lassance,Fernanda; Souza,Nilson Evelazio de; Matsushita,Makoto; Telles,Paulo; Shimokomaki,Massami.
The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (p&lt;0.05), the highest value reported so far. This was unequivocally observed by the histological evaluation. Proportionally more protein fraction and conversely less moisture were also observed in RB. Analysis of collagen and its crosslinking with hydroxylysylpyridinium (HP) showed there to be 22.9% more collagen and 14-fold as much HP in RB as in LD. Contrary to the expectations, the tenderness of fresh samples evaluated by Warner Bratzler shear force measurements led to values...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Zebu breed; Collagen; Hydroxylysylpyridinium; Meat tenderness; Marbling fat.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300023