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題 名 | Electromagnetic Scanning to Estimate Lean Content of Beef Primal Cuts=電磁掃描預估牛大部分切肉的瘦肉量 |
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作 者 | 林榮信; | 書刊名 | 中華農學會報 |
卷 期 | 186 1999.06[民88.06] |
頁 次 | 頁44-54 |
分類號 | 473.6 |
關鍵詞 | 電磁掃描; 牛肉; 大部分切肉; 瘦肉量預估; Electromagnetic scanning; Beef; Primal cuts; Lean prediction; |
語 文 | 英文(English) |
中文摘要 | 牛肉切塊的電導度測量值和其他相關因子(切塊的重量、長度和溫度),所導出 迴歸方程式,能正確客觀和快速地預估切塊的瘦肉含量。利用 20 頭成熟度為 A,品質評級 為美國特選級和精肉率評級為 2.5 的肉牛屠體進行大部分切。 牛肉切塊包括前腱、胸前肉 、肩脾肉、胸腹肉、肋脊肉、後腰脊尖肉、後腰脊肉、前腰脊肉、腹脅肉、後腿肉和後腱; 各肉塊的整體電導指數, 分別以兩臺能產生 2.5MHz 微弱電磁場的電磁掃描儀 (HA-2 和 MQ-25) 測得。 掃描後的肉塊分割成瘦肉、肥肉和骨頭,分割的瘦肉進行化學分析,校正為 無脂瘦肉。結果顯示肩脾肉、後腰脊肉和後腿肉的 HA-2 掃描指數與分切肉塊的瘦肉量相關 顯著 (P<.01)。 肩脾肉、肋脊肉、後腰脊尖肉、後腰脊肉、前腰脊肉、腹脅肉和後腿肉的 MQ-25 掃描指數亦與分切肉塊的瘦肉量相關顯著 (P<-05)。 肩脾肉、 後腰脊肉和後腿肉的 HA-2 和 MQ-25 掃描指數之間呈現顯著相關 (p<.01): 其他分切肉塊則否 (p>.05)。應用牛 肉切塊的整體電導指數預估切塊瘦肉含量的迴歸分析,顯示來自較大瘦肉量切塊(肩脾肉和 後腿肉)的迴歸方程式比其他切塊有較高的迴歸係數和較低的變異係數。切塊的重量在較小 瘦肉量切塊的簡單直線迴歸方程式中是最重要的因子; 然而,切塊的整體電導指數在較大瘦 肉量切塊的簡單直線迴歸方程式中則為最重要的因子。 |
英文摘要 | To estimate lean content of beef cuts accurately, objectively and rapidly, electrical conductivity ameasurements of beef cuts and other relative factors (component weight, length and temperature) were used in multiple linear regression analyses for lean prediction. Eleven primal cuts including foreshank, brisket, chuck, short plate, rib, sirloin tip, sirloin, short loin, round, flank and hindshank from 20 A maturity, USDA low choice, yield grade 2.5 beef carcasses were scanned through a 2.5 MHz electromagnetic field created by two electromagnetic scanners (HA-2 and MQ-25) to measure the total body electrical conductivity (TOBEC) index. After scanning, each primal cut was dissected into lean, fat and bone. Dissected lean was adjusted further into fat-free lean after chemical analysis. HA-2 TOBEC index (phase curve peak) of chuck, sirloin and round were significantly correlated with lean weight of those cuts (p<.01). Significant correlation between MQ-25 TOBEC index (phase curve peak) and lean weight were observed in chuck, rib, sirloin tip, sirloin, short loin, flank and round (p<.05). The relationship between HA-2 and MQ-25 TOBEC indices was significant in chuck (p<.001), round (p<.001) and sirloin (p<.01) but not significant in the other cuts (p>.05). In regression analysis for lean estimation with TOBEC index, larger lean mass cuts (chuck and round) showed higher R2 (.942 for chuck to.980 for round vs..589 for flank to.934 for sirloin) and lower coefficient of variation values (2.48 for chuck to 4.54 for round vs. 4.50 for sirloin tip to 12.67 for brisket) than smaller lean mass cuts (other 9 cuts). Cut weight was the most important factor in the simple linear regression equations for smaller lean mass cuts. TOBEC index was the most important variable in the simple linear regression equations for lean prediction of larger meat cuts. |
本系統中英文摘要資訊取自各篇刊載內容。