Relationship between Intramuscular Fat, Protein and Connective Tissue Content in Longissimus Muscle from Hungarian Simmental Bulls

G. Holló; B. Húth; I. Holló; I. Anton

Relationship between Intramuscular Fat, Protein and Connective Tissue Content in Longissimus Muscle from Hungarian Simmental Bulls

于63rd International Congress of Meat Science and Technology

著者：

G. Holló

G. Holló ¹Kaposvár University, Faculty of Agricultural and Environmental sciences Guba S. street 40, 7400 Kaposvár, Hungary

Search for other papers by G. Holló in
Current site
Google Scholar
PubMed

B. Húth

B. Húth ¹Kaposvár University, Faculty of Agricultural and Environmental sciences Guba S. street 40, 7400 Kaposvár, Hungary

Search for other papers by B. Húth in
Current site
Google Scholar
PubMed

I. Holló

I. Holló ¹Kaposvár University, Faculty of Agricultural and Environmental sciences Guba S. street 40, 7400 Kaposvár, Hungary

Search for other papers by I. Holló in
Current site
Google Scholar
PubMed

, and

I. Anton

I. Anton ²NARIC-Research Institute for Animal Breeding, Nutrition and Meat Science, Gesztenyés str 1, 2053 Herceghalom, Hungary; hollo.gabriella@sic.ke.hu

Search for other papers by I. Anton in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 240–241

DOI:: https://doi.org/10.3920/9789086868605_100

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

The aim of this study was to analyze the association between intramuscular fat level and protein content as well as hydroxyproline/collagen in longissimus muscle of Hungarian Simmental bulls. For the determination of the intramuscular fat level two methods was used. Altogether 39 longissimus muscle samples were taken from the right half carcasses at 12. ribs after 24 hrs chilling. The X-ray computed tomography examination of rib cuts was performed by using a 16-slice CT system (Siemens Somatom Sensation Cardiac). After CT, Weendei analysis was performed. Hydroxyproline content was used to determine collagen content in meat. Close correlation was detected between CT measured fat content and laboratory fat (r=0.93). The fat percentage showed moderate negative relationship with collagen, and the protein content correlated negatively with fat content and with collagen.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000100.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	72	45	3
全文浏览次数	3	0	0
PDF下载次数	5	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Relationship between Intramuscular Fat, Protein and Connective Tissue Content in Longissimus Muscle from Hungarian Simmental Bulls

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据