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Muscle Descriptions
Muscle Profiling Database
Glossary
Individual muscles data is available through "Muscle Descriptions" Link on the left menu.
Variable
(Units)
Min Value
Max Value
Mean Min.
Mean Max.
Carcass pH
(pH Units)
5.69
6.31
Water Holding Capacity
(% )
2.71
8.23
Protein
(% )
16.85
21.91
Moisture
(%)
64.71
77.28
Ash
(%)
0.87
1.14
Fat
(%)
1.85
18.32
Cholesterol
(mg/100 g)
56.85
67.22
L*
(No units)
40.42
58.77
a*
(No units)
17.37
25.71
b*
(No units)
3.82
6.94
Total Iron
(Micrograms/gram)
7.84
14.71
Heme Iron
(Micrograms/gram)
5.16
11.19
Non-heme Iron
(Micrograms/gram)
2.58
3.73
Cook Loss
(%)
8.66
21.01
Calories
(Kcal)
99.42
232.71
Tenderness
(150 mm linear scale)
69.06
138.12
Juiciness
(150 mm linear scale)
84.09
108.97
Chewiness
(150 mm linear scale)
12.44
72.28
Flavor
(150 mm linear scale)
24.41
54.00
Off Flavor
(150 mm linear scale)
2.53
39.66
Hardness
(gm of peak force)
21.68
31.63
Elasticity
0.32
0.45
Arachidic Acid (C20)
(% of total lipid)
0.38
0.46
Arachidonic Acid (C20:4)
(% of total lipid)
1.45
6.07
Behenic Acid (22:0)
(% of total lipid)
0.20
1.82
C17
(% of total lipid)
0.21
0.36
DHA (C22:6)
(% of total lipid)
0.14
0.55
EPA(C20:5)
(% of total lipid)
0.43
0.70
DPA (C22:5)
(% of total lipid )
0.20
0.48
Gamma-Linolenic Acid (C18:3)
(% of total lipid)
0.08
0.22
Linoleic Acid (C18:2)
(% of total lipid)
15.15
24.06
Margaric Acid
(% of total lipid)
0.27
0.42
Myristic Acid (C14:0)
(% of total lipid)
0.96
1.46
Oleic Acid (C18:1)
(% of total lipid)
27.53
40.70
Palmitic Acid (C16:0)
(% of total lipid)
20.30
22.57
Palmitoleic Acid (C16:1)
(% of total lipid)
2.20
3.28
Stearic Acid (C18:0)
(% of total lipid)
10.58
13.35
Vaccenic Acid (C18:1)
(% of total lipid)
3.48
4.08
