FATTY-ACID AND PROXIMATE COMPOSITION OF RAW AND COOKED RETAIL CUTS OF BEEF TRIMMED TO DIFFERENT EXTERNAL FAT LEVELS

被引：22
|
作者：
SMITH, DR [1 ]
SAVELL, JW [1 ]
SMITH, SB [1 ]
CROSS, HR [1 ]
机构：
[1] TEXAS A&M UNIV SYST,TEXAS AGR EXPT STN,DEPT ANIM SCI,COLLEGE STN,TX 77843
来源：
MEAT SCIENCE | 1989年 / 26卷 / 04期
关键词：
D O I：
10.1016/0309-1740(89)90014-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：295 / 311
页数：17
相关论文
共 50 条
  • [1] Nutrient database improvement project: Separable components and proximate composition of raw and cooked retail cuts from the beef loin and round
    Acheson, R. J.
    Woerner, D. R.
    Martin, J. N.
    Belk, K. E.
    Engle, T. E.
    Brown, T. R.
    Brooks, J. C.
    Luna, A. M.
    Thompson, L. D.
    Grimes, H. L.
    Arnold, A. N.
    Savell, J. W.
    Gehring, K. B.
    Douglass, L. W.
    Howe, J. C.
    Patterson, K. Y.
    Roseland, J. M.
    Williams, J. R.
    Cifelli, A.
    Leheska, J. M.
    McNeill, S. H.
    [J]. MEAT SCIENCE, 2015, 110 : 236 - 244
  • [2] ADULTERATED BEEF FAT - FATTY-ACID COMPOSITION
    ELKHALAFY, HM
    FADEL, HM
    SOLIMAN, MMA
    OSMAN, F
    [J]. GRASAS Y ACEITES, 1987, 38 (02) : 85 - 86
  • [3] Nutrient Database Improvement Project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck
    West, S. E.
    Harris, K. B.
    Haneklaus, A. N.
    Savell, J. W.
    Thompson, L. D.
    Brooks, J. C.
    Pool, J. K.
    Luna, A. M.
    Engle, T. E.
    Schutz, J. S.
    Woerner, D. R.
    Arcibeque, S. L.
    Belk, K. E.
    Douglass, L.
    Leheska, J. M.
    McNeill, S.
    Howe, J. C.
    Holden, J. M.
    Duvall, M.
    Patterson, K.
    [J]. MEAT SCIENCE, 2014, 97 (04) : 558 - 567
  • [4] Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat
    Kadim, I. T.
    Al-Ani, M. R.
    Al-Maqbaly, R. S.
    Mansour, M. H.
    Mahgoub, O.
    Johnson, E. H.
    [J]. BRITISH FOOD JOURNAL, 2011, 113 (4-5): : 482 - 493
  • [5] ESTIMATION OF THE NUTRITIONAL-VALUE OF RETAIL FAT-TRIMMED BEEF CUTS FROM NEW GROSS COMPOSITION DATA
    LEWIS, JL
    SADLER, MF
    BUICK, DR
    [J]. FOOD AUSTRALIA, 1993, 45 (11): : S13 - S19
  • [6] Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts
    Perham, C. C.
    Gifford, C. L.
    Woerner, D. R.
    Engle, T. E.
    Sellins, K. S.
    Acheson, R. J.
    Douglass, L. W.
    Tatum, J. D.
    Delmore, R. J.
    Cifelli, A.
    McNeill, S. H.
    Belk, K. E.
    [J]. MEAT SCIENCE, 2019, 148 : 19 - 31
  • [7] Nutrient database improvement project: The influence of USDA Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate
    Martin, J. N.
    Brooks, J. C.
    Thompson, L. D.
    Savell, J. W.
    Harris, K. B.
    May, L. L.
    Haneklaus, A. N.
    Schutz, J. L.
    Belk, K. E.
    Engle, T.
    Woerner, D. R.
    Legako, J. F.
    Luna, A. M.
    Douglass, L. W.
    Douglass, S. E.
    Howe, J.
    Duvall, M.
    Patterson, K. Y.
    Leheska, J. L.
    [J]. MEAT SCIENCE, 2013, 95 (03) : 486 - 494
  • [8] EFFECTS OF FEED FAT ON FATTY-ACID COMPOSITION IN RUMEN OF BEEF STEER
    MOLNAR, S
    ABEL, HJ
    GUNTHER, KD
    [J]. FETTE SEIFEN ANSTRICHMITTEL, 1973, 75 (11): : 631 - 631
  • [9] FATTY-ACID COMPOSITION AND CALORIC VALUE OF GROUND-BEEF CONTAINING LOW-LEVELS OF FAT
    CANNELL, LE
    SAVELL, JW
    SMITH, SB
    CROSS, HR
    STJOHN, LC
    [J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (05) : 1163 - 1168
  • [10] Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef
    Pavan, Enrique
    Duckett, Susan K.
    [J]. MEAT SCIENCE, 2013, 93 (03) : 371 - 377
12345