ArticleFoods (Basel, Switzerland)2024
Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Predicting the compression mechanical properties of muscle from microscale indentation mechanics using multiscale mechanical models.Current research in food science · 2026Article
- Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.Food chemistry: X · 2025Article
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6 authors.
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Abstract
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles-medial pterygoid, masseter, and buccinator-to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to tenderloin, which is popular among consumers, these head muscles were found to be rich in collagen (4.90-13.1 mg/g), low in fat (0.39-1.61%), and abundant in free amino acids (143.93-223.00 mg/100 g). Their compact fiber structures, with minimal gaps between myocytes, resulted in lower cooking and press losses, making them suitable for various production processes. Notably, the medial pterygoid and masseter muscles contained high levels of polyunsaturated fatty acids (PUFAs) and lower saturated fatty acids (SFAs), with a PUFA/SFA ratio exceeding 0.45. The buccinator muscle, while containing more volatile organic compounds associated with undesirable odors and bitter amino acids, was not indicative of spoilage. Overall, this study confirmed that bovine head muscles possess high collagen, low fat, and diverse nutritional qualities, making them suitable as premium raw materials for value-added meat products, and their returns will be most economically equal to the meat derived from cattle.
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