EVALUATION OF CALCIUM-CHLORIDE AND LACTIC-ACID INJECTION ON CHEMICAL, MICROBIOLOGICAL AND DESCRIPTIVE ATTRIBUTES OF MATURE COW BEEF

被引：34

作者：

EILERS, JD ^{[1
]}

MORGAN, JB ^{[1
]}

MARTIN, AM ^{[1
]}

MILLER, RK ^{[1
]}

HALE, DS ^{[1
]}

ACUFF, GR ^{[1
]}

SAVELL, JV ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEAT SCI SECT,COLLEGE STN,TX 77843

来源：

MEAT SCIENCE | 1994年 / 38卷 / 03期

关键词：

D O I：

10.1016/0309-1740(94)90070-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of calcium chloride, lactic acid or their combination on palatability, microbiological, and flavor characteristics of mature cow semimembranosus muscle was investigated. Regardless of aging time, a 10% injection of equal volumes of 0.3 m calcium chloride and 0.3 m lactic acid into hot-boned semimembranosus muscle improved (P < 0.05) shear force values (approximately 35%) compared to hot- and cold-boned control cuts. Microbiological characteristics for all treatments were similar. Control cuts retained more desirable flavor (beefy and serumy/bloody) and less off-flavor (liver, sour, bitter and astringent) than calcium-chloride- or lactic-acid-injected cuts.

引用

页码：443 / 451

页数：9

共 22 条

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