The meat grinder was thoroughly cleaned with warm water and soap, and dried using paper towels between grinding of individual steaks to avoid contamination. The remaining meat from each striploin was pooled and stored at −40 °C for proximate analysis using AOAC methods (Microbac Laboratories...
In addition, increased intestinal absorption of unsaturated total fatty acids from WDGS has been supported by increased proportion of PUFA in steaks from steers fed WDGS diets (Mello et al., 2012). This suggests that total fatty acids in CCDS are not protected from ruminal biohydrogenation, ...
Successively, the longissimus thoracis and lumborum (LTL) muscle from each half-carcass was removed from the sixth to the thirteenth ribs and cut into 25 mm thick steaks, vacuum-packed and stored at −20 °C until subsequent analysis. 2.2. Chemical Composition The moisture [39], protein [...
Successively, the longissimus thoracis and lumborum (LTL) muscle from each half-carcass was removed from the sixth to the thirteenth ribs and cut into 25 mm thick steaks, vacuum-packed and stored at −20 ◦C until subsequent analysis. 2.2. Chemical Composition The moisture [39], protein ...