Gabris J, Duncáková E, Timko L, Mattová J
Vet Med (Praha). 1980 Jul;25(7):423-8.
During the chemical analysis of the meat of bullocks of different breeds (sample from Musc. long. dorsi), a negative relationship was found between free and bound water on the one hand and dry matter, nitrogen compounds, protein, and fat on the other, between nitrogen compounds and fat, and between protein and fat, and a positive relationship between the content of dry matter, nitrogen compounds, protein, and fat, between free and bound water, and nitrogen compounds and protein. The dependences were mostly significant to highly significant. No relationship was found between the content of ash and the studied chemical components of meat.
在对不同品种公牛的肉（取自背最长肌样本）进行化学分析时，发现一方面游离水和结合水与另一方面干物质、含氮化合物、蛋白质和脂肪之间呈负相关，含氮化合物与脂肪之间以及蛋白质与脂肪之间呈负相关，而干物质、含氮化合物、蛋白质和脂肪的含量之间，游离水和结合水之间以及含氮化合物和蛋白质之间呈正相关。这些相关性大多为显著至极显著。未发现肉中灰分含量与所研究的化学成分之间存在相关性。
