dc.contributor.author |
Hall, Nicolette Gibson
|
|
dc.contributor.author |
Schonfeldt, H.C. (Hettie Carina)
|
|
dc.contributor.author |
Pretorius, Beulah
|
|
dc.date.accessioned |
2015-11-02T06:11:22Z |
|
dc.date.issued |
2016-02 |
|
dc.description.abstract |
Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat
from progressively health conscious consumers, are considered drivers for change in carcass composition
over time. Furthermore, many retailers trim visible fat from meat to various degrees and consumers
increasingly remove visible fat from meat prior to, or after, cooking.
The objective of this study was to determine the composition of South African Bonsmara beef from four
age groups from different production systems, as well as to extrapolate the effect of fat trimming on
physical composition. Fat content of marketable beef has decreased notably since the 1930s, and beef
from the South African Bonsmara breed contains less than 10 g lipid per 100 g after trimming of subcutaneous
fat, irrespective of age. Removal of all visible fat reduces the lipid content to less than 5 g per
100 g, comparing favourably with other lean animal products. |
en_ZA |
dc.description.embargo |
2017-02-28 |
|
dc.description.librarian |
hb2015 |
en_ZA |
dc.description.sponsorship |
Red Meat Industry. Red Meat Research and Development South Africa
(RMRDSA), the National Research Foundation (NRF) THRIP. University of Pretoria Institutional Research Theme of Food Nutrition and Well-being. |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/foodchem |
en_ZA |
dc.identifier.citation |
Hall, N., Schonfeldt, HC & Pretorius, B 2016, 'Effect of animal age and trimming practices on the physical composition of Bonsmara beef', Food Chemistry, vol. 193, pp. 160-165. |
en_ZA |
dc.identifier.issn |
0308-8146 (print) |
|
dc.identifier.issn |
1873-7072 (online) |
|
dc.identifier.other |
10.1016/j.foodchem.2014.12.048 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/50291 |
|
dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2015 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 193, pp. 160-165, 2016. doi : 10.1016/j.foodchem.2014.12.048. |
en_ZA |
dc.subject |
Physical composition |
en_ZA |
dc.subject |
Beef |
en_ZA |
dc.subject |
South African carcass classification system |
en_ZA |
dc.subject |
Bonsmara cattle |
en_ZA |
dc.subject |
Carcass age |
en_ZA |
dc.subject |
Fatness |
en_ZA |
dc.subject |
Lipid content |
en_ZA |
dc.title |
Effect of animal age and trimming practices on the physical composition of Bonsmara beef |
en_ZA |
dc.type |
Postprint Article |
en_ZA |