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  • Author or Editor: G. Somogyi x
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The role of fats in food technology is mainly to develop the desired consistency. The simplest way to reach this goal is the blending of different fats. The aim of our work was to study the solidification and melting properties of blends of coconut oil and anhydrous milk fat. Pure fats and their 25–75%, 50–50%, and 75–25% blends were investigated. Melting profile and isotherm crystallization were measured by pNMR. Non-isotherm melting and solidification were detected by differential scanning calorimetry (DSC). Possible applications of the blends were established. Results show that AMF and coconut oil has limited miscibility, which is dependent on the temperature. Below 22 °C AMF is the softening component, above 22 °C the effect is inverse. Coconut oil accelerates solidification of AMF, however, basic crystal forms of AMF remained.

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The aim of this study was to determine the effect of genotype and type of muscle on the mineral content of beef. Altogether 62 young bulls from Angus, Charolais, Holstein, Hungarian Simmental, Hungarian Grey, and Charolais×Hungarian Grey were used. The calcium content varied between 26–46 mg kg−1, in longissimus muscle of Hungarian Simmental it was significantly higher than for other genotypes except for Angus. Psoas major of Holstein had the highest phosphorus content, it significantly differed from the longissimus of Angus. Longissimus muscle of Angus was the poorest for magnesium, and the richest was the psoas major of Holstein and Hungarian Grey. Charolais had higher level of potassium in psoas major than Angus and Charolais×Hungarian Grey. Sodium content of semitendinosus in Charolais×Hungarian Grey was lower than in Holstein. Present data showed that levels were detected in the longissimus of Angus and semitendinosus of Holstein. Concerning zinc, a higher level was found in longissimus, especially for Holstein. The results confirmed that beef mineral content depends on genotype, and is related to muscle type, too.

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