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| Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus |
| CHEN Qiliang, SHI Jie, PENG Zengqi, ZHAO Ning, WANG Zhanggui, JIN Hongguo, WANG Rongrong |
| 1. Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education,2. Nanjing Agricultural University, Nanjing 210095, China |
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Abstract according to the marbling richness on the rib 12-13 from beef carcass，select the beef carcass with rich and almost no marbling，respectively，defined as the superior one and the conmon one．Remove the Semitendinosus from the beef carcass for research．The nutritional ingredients and functionalities of Semitendinosus from different grade are studied to determine the necessity of Semitendinosus grading．It is concluded there is only fat content exists difference between nutritional ingredients，no evident between functionalities of GEL, evident difference exists between AVI of protein．Considering the application of Semitendinosus, it can be said that there no necessity for Semitendinosus grading．
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2010, Vol. 24 
