Abstract
SUMMARYBroiling had a greater effect on phospholipid fraction fatty acids than on neutral fraction fatty acids. The percentages of C18:3 (neutral fraction) and Cl4 and Cl5 (phospholipid fraction) were significantly smaller (5% level) in the broiled steaks. However, the percentage of C8 (phospholipid fraction) was larger in the broiled than in the raw steaks (5% level). Sex differences, restricted to the neutral fraction acids, were greater than the effect of broiling. Steers had a larger percentage of Cl6 and Cl8 and a smaller percentage of C18:l than heifers (5% level). Neutral fraction acids (C18, C18:l and C18:2) were significantly correlated with lipid prosphorus, cholesterol, % fat trim (retail), estimated % carcass fat and estimated % carcass lean. Phospholipid fraction acids (C16, C18, Cl83 and C20:4) were associated with average daily gain and days of animal age (5% level). Low, nonsignificant correlations were found among individual fatty acids from the neutral and phospholipid fractions of bovine longissimus dorsi muscle with tenderness and juiciness scores.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
