Abstract Demand for biological sources of protein is rising globally due to steady growth in the human population, rising incomes, and increased urbanization. Increasing the consumption of beef variety meats such as beef tongue is one possible solution which would provide consumers with affordable meat products as well as generate revenue for the meat industry and reduce waste in meat processing. Despite its potential as a nutritional and affordable meat product, little research has been done to evaluate and characterize the physicochemical composition of beef tongue. This study was designed to evaluate and characterize the physicochemical composition of beef tongue. We evaluated beef tongue proximate composition (protein, fat, ash, and moisture content), proteomic profile, lipid composition, and histological profile (muscle structure, fiber size, and fiber type). The results show that beef tongue has the potential to be developed into a high-quality product for improving protein, fat, and nutrient content while greatly improving its value to the meat industry. Future research on beef tongue should focus on exploring and evaluating possible food applications.

中文翻译：

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高附加值肉制品牛舌的理化性质

摘要 由于人口稳定增长、收入增加和城市化进程加快，全球对蛋白质生物源的需求正在上升。增加牛舌等牛肉品种的消费是一种可能的解决方案，它可以为消费者提供负担得起的肉类产品，并为肉类行业创造收入并减少肉类加工过程中的浪费。尽管它具有作为一种营养丰富且价格合理的肉类产品的潜力，但鲜有研究评估和表征牛舌的理化成分。本研究旨在评估和表征牛舌的理化成分。我们评估了牛舌的近似成分（蛋白质、脂肪、灰分和水分含量）、蛋白质组学特征、脂质成分和组织学特征（肌肉结构、纤维大小、和纤维类型）。结果表明，牛舌有潜力发展成为提高蛋白质、脂肪和营养成分的优质产品，同时大大提高其对肉类行业的价值。未来对牛舌的研究应侧重于探索和评估可能的食品应用。