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The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality
Meat Science ( IF 7.1 ) Pub Date : 2018-06-09 , DOI: 10.1016/j.meatsci.2018.06.002
Tamara E. Biffin , Melanie A. Smith , Russell D. Bush , Damian Collins , David L. Hopkins

The effect of combining tenderstretching (TS; carcase suspension by the pelvic bone) with medium voltage electrical stimulation (ES) during processing on the tenderness of alpaca muscles was investigated. Thirty-six split alpaca carcases were randomly allocated to treatments in a 2 × 2 factorial arrangement (Achilles hung/TS and ES/non-ES). Samples were collected from the m. longissimus thoracis (LT), m. adductor femoris (AF), m. semimembranosus (SM), m. semitendinosus (ST) and m. psoas major (TL) at 24 h post slaughter for shear force, sarcomere length, collagen and myofibre (particle size) measurement. Additional samples were taken from the m. longissimus lumborum (LL) for sensory assessment using an untrained consumer panel. Tenderstretching reduced shear force and variability within the alpaca AF, without negatively affecting the TL, while ES significantly improved TL and LT tenderness. Consumers were able to detect ES treated LL, rating ES samples higher for all sensory traits. Combining ES and TS maximizes alpaca carcase tenderness when considered on a multiple muscle basis.



中文翻译:

组合上羊驼tenderstretching和电刺激(的效果Vicugna羊驼)肉嫩食用品质

研究了在处理过程中将中压电刺激(TS;骨盆的尸体悬吊)与中压电刺激(ES)相结合对羊驼肌压痛的影响。将三十六只羊驼分割尸体以2×2析因排列方式随机分配到治疗组(跟腱悬挂/ TS和ES /非ES)。从m收集样品胸最长肌(LT),m。股骨内收肌(AF),米。半膜肌m半腱肌(ST)和m。屠宰后24小时内的腰大肌(TL)用于测量剪切力,肌节长度,胶原蛋白和肌纤维(粒度)。从中采集其他样品。龙眼(LL)使用未经培训的消费者小组进行感官评估。嫩度降低了羊驼AF内的剪切力和变异性,而对TL没有负面影响,而ES显着改善了TL和LT的触痛。消费者能够检测到经ES处理的LL,对ES样品的所有感官特征评分更高。当在多肌肉的基础上考虑时,将ES和TS结合使用可最大程度地增强羊驼尸体的触痛。

更新日期:2018-06-09
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