Effects of Kidney and Back Fat Removal on the Physical and Chemical Properties of Beef Carcass

Effects of Kidney and Back Fat Removal on the Physical and Chemical Properties of Beef Carcass

An experiment was designed to observe the effects of kidney and back fat removal on the chilling rate and on the physical and chemical properties of beef carcass. Four beef carcass sides were treated by being either conventionally dressed or by having the kidney fat and the part of the back fat cove...

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Veröffentlicht in:Nihon Chikusan Gakkaiho 1985/06/25, Vol.56(6), pp.456-461
Hauptverfasser: OZAWA, Shinobu, KOISHIKAWA, Tsunekichi, YOSHITAKE, Mitsuru, CHIKUNI, Koichi
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container_issue 6
container_start_page 456
container_title Nihon Chikusan Gakkaiho
container_volume 56
creator OZAWA, Shinobu
KOISHIKAWA, Tsunekichi
YOSHITAKE, Mitsuru
CHIKUNI, Koichi
description An experiment was designed to observe the effects of kidney and back fat removal on the chilling rate and on the physical and chemical properties of beef carcass. Four beef carcass sides were treated by being either conventionally dressed or by having the kidney fat and the part of the back fat covering the Longissimus dorsi (LD) muscle before chilling (FR Treatment). Physical and chemical analyses were carried out on the 7th day postmortem on 6 parts of LD muscle and the Psoas major muscle for both treatments. An obviously faster chilling rate was observed in the FR-treated carcass compared with that in the control. It was especially effective in the loin eye parts where chilling took place from inside the carcass as a result of kidney fat removal. Higher pH (p
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Four beef carcass sides were treated by being either conventionally dressed or by having the kidney fat and the part of the back fat covering the Longissimus dorsi (LD) muscle before chilling (FR Treatment). Physical and chemical analyses were carried out on the 7th day postmortem on 6 parts of LD muscle and the Psoas major muscle for both treatments. An obviously faster chilling rate was observed in the FR-treated carcass compared with that in the control. It was especially effective in the loin eye parts where chilling took place from inside the carcass as a result of kidney fat removal. Higher pH (p&lt;0. 01) at 7th day storage and lower transmission value were observed in the FR-treated LD muscle compared with the control. Water holding capacity, cooking loss and lean color were improved by FR treatment. On the other hand, no significant difference in meat tenderness, indicated by Waner-Bratzler shear value, was observed between the two treatments. 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title Effects of Kidney and Back Fat Removal on the Physical and Chemical Properties of Beef Carcass
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