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Influence of the muscle fibre type composition and the proportion of connective tissue on the sensory acceptance of beefsteak tartare

Nejedli, S. and Zobundžija, M. and Hraste, A. and Kozarić, Z. and Gjurčević Kantura, V. (2003) Influence of the muscle fibre type composition and the proportion of connective tissue on the sensory acceptance of beefsteak tartare. Acta Alimentaria, 32 (1). pp. 15-25. ISSN 0139-3006

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Abstract

The investigation was carried out on 5 different muscles of 5 fattened bullocks of the Croatian Simmenthal breed aged 15 months and weighing about 400 kg and beefsteak tartare type products made of these muscles. Comparing the structure of the muscles used in the production of the beefsteak tartare, one may conclude that m. psoas major and m. longissimus dorsi are formed by dominantly white dynamic FG muscular fibres representing more than a half of all muscular fibres. In comparison with other muscles, the afore-mentioned muscles contain the least quantity of connective tissue. The investigations showed some statistically irrelevant differences (P?0.05) concerning the fibre diameters and volume density of connective tissue in m. psoas major and m. longissimus dorsi (L<sub>2</sub>

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 15 Feb 2017 14:46
Last Modified: 15 Feb 2017 14:46
URI: http://real.mtak.hu/id/eprint/49122

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