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Variability of Selected Components in Mechanically Separated Beef
Author(s) -
YOUNG LOUIS L.,
SEARCY G. K.,
BLANKENSHIP L. C.,
SALINKSY J.,
HAMM DOUGLAS,
WILSON R.,
WILLIS B. W.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06667.x
Subject(s) - nucleic acid , moisture , food science , chemistry , composition (language) , purine , biology , biochemistry , enzyme , philosophy , linguistics , organic chemistry
Samples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant‐to‐plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.