1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
This manuscript is Journal Series No. 10997, Agricultural Research Division.
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Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean
Article first published online: 26 AUG 2006
DOI: 10.1111/j.1365-2621.1995.tb09830.x
Additional Information
How to Cite
DEMOS, B.P. and MANDIGO, R.W. (1995), Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean. Journal of Food Science, 60: 576–579. doi: 10.1111/j.1365-2621.1995.tb09830.x
Publication History
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/21/94/; revised 1/4/95; accepted 1/16/95.
- Abstract
- References
- Cited By
Keywords:
- beef;
- neck bone;
- bone marrow;
- metmyoglobin;
- water-holding
ABSTRACT
The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P < 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P < 0.05) than hand trim. Values for pH were higher (P < 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P < 0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P < 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.