A Comparative Study of Physico-chemical Properties and Gel Properties of Dark Firm Dry (DFD) Beef and Normal Colored Beef

doi:10.7506/spkx1002-6630-201113024

Abstract

Abstract: Beef biceps femoris muscles were used to comparatively analyze differences in physcio-chemical properties and gel properties of DFD beef and normal colored beef. The results showed that DFD beef and normal colored beef significantly differed in their moisture content (P ＜0.05), but their differences in crude protein, crude fat and crude ash contents had no statistical significance (P＞0.05). There was no significant difference in their tenderness (P＞ 0.05). Furthermore, DFD beef exhibited significantly higher gel strength and water hold capacity (WHC) as compared to normal colored beef.

Key words: DFD (dark firm dry) beef, physico-chemical properties, gel properties

CLC Number:

TS251.52

CUI Guo-mei，PENG Zeng-qi，JIN Hong-guo，MENG Xiao-xia，FENG Yun. A Comparative Study of Physico-chemical Properties and Gel Properties of Dark Firm Dry (DFD) Beef and Normal Colored Beef[J]. FOOD SCIENCE, 2011, 32(13): 106-109.

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A Comparative Study of Physico-chemical Properties and Gel Properties of Dark Firm Dry (DFD) Beef and Normal Colored Beef

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