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Relationships of Ether‐Extractable Fat vs Folch Fat and Fat Content vs Cholesterol Content for Beef Longissimus Muscles
Author(s) -
RHEE K.S.,
SMITH G.C.,
DUTSON T.R.
Publication year - 1988
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.1365-2621.1988.tb08999.x
Subject(s) - chemistry , food science , ether , longissimus , cholesterol , longissimus dorsi , biochemistry , zoology , biology , organic chemistry
The relation between ether‐extractable fat and chloroform‐methanol (2:1)‐extractable fat (or Folch fat) and that between fat and cholesterol were evaluated for raw and cooked beef longissimus muscles. Folch fat values were, on average, 6.2% higher than ether‐extractable fat values for raw samples and 13.4% higher for cooked samples. Cholesterol was correlated (P<0.05) with fat for both raw and cooked samples, but correlation coefficients were very low (0.37 or lower). The relation between moisture and fat values also was determined.