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FACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF
Author(s) -
DAVEY KENNETH R.
Publication year - 1985
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1985.tb00687.x
Subject(s) - water content , zoology , subcutaneous fat , moisture , chemistry , fatty acid , linear relationship , food science , biology , mathematics , biochemistry , adipose tissue , geology , statistics , geotechnical engineering , organic chemistry
The influence of some factors on the hardness of subcutaneous fat on sides of chilled beef as measured by the average force resisting movement of a cutting pin (Ff) was investigated. Values of Ff determined at a fat temperature of 10°C on grass‐fed animals denied water 24 h preslaughter were not significantly influenced by moisture content (5‐11%) or fat depth (2‐27 mm). There was a quadratic relationship (P<0.001) between the age of animals at slaughter (31‐141 months) and Ff, and a linear one (P<0.001) between saturated fatty acid content (35‐50%) and Ff. Values of Ffat a fat temperature of 5°C were not significantly related to moisture content (1‐22%) but there was a linear relationship (P<0.01) with fat depth (5‐13 mm). This had a common slope for the three feeding patterns: (1) grass‐fed animals denied water 24 h preslaughter; (2) grass‐fed animals given access to water 24 h preslaughter, and; (3) lot‐fed animals given access to water 24 h preslaughter.