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Carcass chilling method effects on color and tenderness of bison meat.
Meat Science ( IF 5.7 ) Pub Date : 2019-11-07 , DOI: 10.1016/j.meatsci.2019.108002
Maggie A Mickelson 1 , James R Claus 1
Affiliation  

Carcasses were conventionally (C, n = 9) or vascularly chilled using the Rinse & Chill® process (RC; n = 9). Muscles (Longissimus lumborum, LL; Triceps brachii, TB) were processed (LL, steaks; TB, ground), packaged (polyvinyl chloride, PVC; vacuum, VAC), and displayed or stored dark. Measurements included color, purge, pH, sarcomere length, shear force, and cooking loss. Data were analyzed as a split plot design with carcass chilling treatment as whole plot and display day as split plot. Data were analyzed separately by packaging method. RC increased (P <.05) cooking loss 1.7% but decreased shear force 24% (C, 42.5 N; P <.05) in steaks. RC ground bison packaged in PVC and VAC had greater (P <.05) CIE L*, a*, and b* values than C. RC VAC bison steaks had greater (P <.05) oxymyoglobin, deoxymyoglobin and decreased (P <.05) metmyoglobin than C VAC steaks. RC positively impacted bison steak tenderness and color in ground bison and steaks.



中文翻译:

体冷冻方法对野牛肉的颜色和嫩度有影响。

体通常(C,n  = 9)或使用Rinse&Chill®工艺(RC; n = 9)进行血管冷却。加工肌肉(腰椎腰长直肌,LL;肱三头肌,TB),加工(LL,牛排; TB,磨碎),包装(聚氯乙烯,PVC;真空,VAC),并在黑暗中展示或存放。测量包括颜色,吹扫,pH,肌节长度,剪切力和蒸煮损失。将数据作为分割图设计进行分析,以car体冷冻处理作为整个图,将显示天数作为分割图。数据通过包装方法分别分析。RC增加(P < .05)蒸煮损失1.7%但剪切力降低24%(C,42.5 N; P < .05)放在牛排上。RC地面野牛包装在PVC和VAC具有更大的(P < 0.05)CIE L *,A *,b *的值比C RC VAC野牛牛排具有更大的(P < 0.05)氧化肌红蛋白,脱氧和降低(P < .05)的肌红蛋白高于C VAC牛排。RC对野牛和碎牛肉的野牛牛排嫩度和颜色产生了积极影响。

更新日期:2019-11-07
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