Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality
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- 作者：N.R. Lambe<sup>asup><sup> ; sup><sup>Nicola.Lambe@sruc.ac.uksup> ; K.A. McLean<sup>asup> ; J. Gordon<sup>asup> ; D. Evans<sup>bsup> ; N. Clelland<sup>asup> ; L. Bunger<sup>asup>
- 关键词：Lamb ; Meat quality ; Intramuscular fat ; Computed tomography
- 刊名：Meat Science
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：123
- 期：Complete
- 页码：112-119
- 全文大小：387 K
- 卷排序：123
文摘
CT scanning of vacuum-packed lamb loins can predict IMF with moderate accuracy. CT can not accurately predict shear force or sensory traits of lamb loins. Sensory scores for juiciness and flavour increased linearly with IMF. Texture and overall liking increased with IMF to an optimum between 4 and 5% IMF.