Roles of intramuscular fat on physical properties of meat
| Project/Area Number |
13660275
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture |
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Principal Investigator |
IRIE Masakazu Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture, Main Researcher, 食品・資源部, 主任研究員 (30333438)
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| Project Period (FY) |
2001 – 2003
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| Project Status |
Completed (Fiscal Year 2003)
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| Budget Amount *help |
¥2,800,000 (Direct Cost: ¥2,800,000)
Fiscal Year 2003: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2002: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2001: ¥1,600,000 (Direct Cost: ¥1,600,000)
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| Keywords | meat / physical property / intramuscular fat / marbling / image analysis / connective tissue / muscle / fat |
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| Research Abstract |
The roles of intramuscular fat on the physical properties for meat were examined using new optical evaluation technology. 1.For objective method of measuring intramuscular fat (marbling), the image analysis method with fluorescence by ultraviolet light was a good way to discriminate the intramuscular fat from muscle for discolored or pale meat, or from connective tissue. Handy photography equipment with ultraviolet light source have developed also. The plot method related strongly with the whole method which time equires. The scanner method could be applied fro narrow carcass section. The image analysis method was effective in judging the grade of abnormalities in intramuscular fat. Marbling fat did not show strong relationships among anatomical muscles. 2.The shearing value with Instron testing machine for cooked pork decreased linearly as the cooking loss decreased or the marbling or ether extract contents increased. However, there was no significant relationship between intramuscula
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r fat and cooking loss. These results indicated that meat tenderness was influenced by the separate system related to the intramuscular fat or the cooking loss. 3.The soluble collagen content in total collagen was important factor for their physical properties, such as tenderness, burittleness, and toughness, of the pork with high marbling. The intramuscular fat content of he beef had significant relationships with the insoluble collagen content or the soluble collagen in he total collagen 4.Usual L^*a^*b^* color system was not suitable for he meat with marbling but spectorophotometry may be good. Beef fat color was mainly influenced by the fluorescence by the absorbances of carotene and the chemical change in hemoglobin derivatives, the reflection, permeability and fluorescence of depot fat, and he fluorescence of extra-lipid components such as connective tissue and cell membrane. 5.The contents of fatty acids of intramuscular fat for beef were intermdiate and related with the internal and subcutaneous fats. Less
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Report
(4 results)
Research Products
(11 results)
