Effect of Breeds on the Relationship between Beef Marbling Standard and Fat Percentage in Ribeye of Beef

In this study, the percentage of oleic acid in M. longissimus thoracis was estimated by measuring impedance on the surface of muscle from cross sections of Japanese Black steer carcasses using touch type electrodes. An LCR meter, equipped with touch type electrode pairs, measured impedance on the surface of the muscle located between the 6th and 7th ribs of Japanese Black steer carcasses (n ＝ 21).Measurements were made at 1 Hz, 120 Hz, 1 kHz, and 100 kHz and the distance between the electrode pair on the current generation side and electrode pair on the detection side was either 1 or 3 cm. Oleic acid percentage of the muscles was analyzed by gas chromatography. A significant correlation was found between oleic acid percentage and impedance, measured at 1 kHz, when the distance between the electrode pairs was 1 cm. Significant correlations were also detected between oleic acid percentage and impedance, measured at 120 Hz, 1 kHz, and 100 kHz, when the distance between the electrode pair was 3 cm. Our results suggest that it is possible to estimate oleic acid percentage by measuring impedance in M. longissimus thoracis using a cross section of carcass and a wide range of frequencies using electrode pairs at a 3 cm distance.

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Effect of Breeds on the Relationship between Beef Marbling Standard and Fat Percentage in Ribeye of Beef

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Evaluation of Coarseness of Marbling in the Beef Ribeye by Computer Image Analysis

Evaluation of Coarseness of Marbling in the Beef Ribeye by Computer Image Analysis

Estimation of percentage of oleic acid in <i>M. longissimus thoracis</i> by measuring impedance on surface of the muscle on cross section of carcass from Japanese Black steers

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