文章基本信息

标题：CHEMICAL STRUCTURE OF EUROPEAN BISON MUSCULUS LONGISSIMUS DORSI AT DIFFERENT STAGES OF AGE
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作者：Peter Haščík ; Miroslav Müller ; Adriana Pavelková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：2
DOI：10.5219/129
出版社：Association HACCP Consulting
摘要：The aim of this study was to investigate the chemical composition of musculus longissimus dorsi muscle in European bison (Bison bonasus) of the age 6, 9, 12 and 14 years. In m. longissimus dorsi water content was from 74.90 g (group until 6 years of age) until 75.70 g.100 g-1 (group until 12 years of age). Non statistically significant differences (P≥0.05) were found between groups of age. In m. longissimus dorsi the protein content was statistically significant during aging (P≥0.05) of the European bison from 21.23 (group until 12 years of age) until 22.34 g.100 g-1 (group until 14 years of age). The protein content is comparable with the values of steers and bulls of different breeds of cattle feedlot and meat buffalo. The m. longissimus dorsi fat content of European bison was represented from 1.26 g (group until 12 years of age) to 2.11 g.100 g-1 (group until 9 years of age), without statistical differences (P≥0.05) between groups of age. Fat levels are comparable with American bison fat levels and European bison meat from this perspective be regarded as high dietary, maybe. Tendency increasing of fat content in muscle with increasing age of animals was not confirmed (P≥0.05) but was confirmed that this variable indicator has the greatest potential impact nutrition. Energy value in 100 g m. longissimus dorsi was from 402.81 kJ (group until 12 years of age) to 447.07 kJ.100 g-1 (group to 9 years of age). The energy value in 100 g muscle was recorded only statistical differences (P≤0.05) in the group 9 and 12 years of age. Experiment results confirmed that the European bison meat is good article and possible supplement in the diet and the human food chain especially in states where the farm is kept in a manner respectively, as a delicacy, because it contains low representation of fat, what ultimately increases its particular dietary value, moving it from this perspective, even before the beef meat.