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Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid

โœ Scribed by Y.J. Chen; G.H. Zhou; X.D. Zhu; X.L. Xu; X.Y. Tang; F. Gao

Book ID
116736958
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
171 KB
Volume
75
Category
Article
ISSN
0309-1740

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โœ S.K. Duckett; D.G. Wagner ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p