The prediction of fat percentage in the longissimus dorsi muscle in fed beef using nuclear magnetic resonance

Journal of Muscle Foods

Volumn 17, Issue 4, 2006, Pages 375-380

  Garcia, L G ^a   Lawrence, T E ^a   Montgomery, T H ^a   Parker, D B ^a   Brown, M S ^a  

^a WEST TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748950465     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2006.00057.x     Document Type: Article

References (6)

1. ABERLE, E.D., FORRESET, J.C., GERRARD, D.E. and MILLS, E.W. 2001, Properties of fresh meat. In Principles of Meat Science, 4th Ed. pp. 112-115, Kendall/Hunt Publishing, Dubuque, IA.
2. COOK, C.F., BRAY, R.W. and WECKEL, K.G. 1964. Variations in the quantity and distribution of lipid in the bovine longissimus dorsi. J. Anim. Sci. 25, 329-331.
3. KEETON, J.T., HAFLEY, B.S., EDDY, S.M., MOSER, C.R., MCMANUS, B.J. and LEFFLER, T.P. 2003. Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis. J. AOAC Int. 86, 1193-1202.
4. SAS. 2000. SAS Users Guide: Statistics. SAS System, SAS Institute Inc., Cary, NC.
5. SAVELL, J.W., CROSS, H.R. and SMITH, G.C. 1986. Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score. J. Food Sci. 57, 838-840.
6. USDA. (1997). Official United States Standards for Grading Beef Carcasses, Agriculture Marketing Service, USDA, Washington, DC.