Biochemical Components of Beef

Abstract

Ten cow muscle samples from 6th and 12th rib sections were used to evaluate of beef biochemical parameters. The concentrations of fat in longissimus muscles were lower for 12th rib than 6th rib. By contrast, the longissimus pH concentrations were higher in 6th rib. There were no effects of muscles from different rib sections on the moisture and ash concentrations. There were found positive correlations between longissimus fat rates and incomes from carcass and total (carcass + haslets). However, significant negative correlations between longissimus pH rates and all incomes (from carcass, haslets and total) were found. The most striking finding in the study was that the changes in chemical parameters of beef may be important estimation criteria for economic and technical comments.