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External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content

✍ Scribed by ANNETTE P. WOOLSEY; PAULINE C. PAUL

Book ID
108798963
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
504 KB
Volume
34
Category
Article
ISSN
0022-1147

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The present study is part of a project which aims to examine the inΒ―uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the inΒ―uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid