Characterization of nutritional value for twenty-one pork muscles
Characterization of nutritional value for twenty-one pork muscles
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DOI：
10.5713/ajas.2008.70208
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发表时间：
2008-01-01
期刊：
影响因子：
--
通讯作者：
Ahn, C. N.
中科院分区：
文献类型：
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作者：
Kim, J. H.;Seong, P. N.;Ahn, C. N.
对21块猪肉的营养价值进行了研究。用10头市场体重的杂交猪(5头母猪和5头公猪)测定了猪的主要化学成分、胆固醇、总铁、热量和脂肪酸的含量。由于初步分析显示没有明显的性别影响，所以最终分析使用的是两性的综合数据。股直肌的水分含量最高，背阔肌的水分含量最低(p
A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p