Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy

被引：5

作者：

Wang, Ying ^{[1
]}

Wu, Huachang ^{[2
]}

Yi, Yuwen ^{[2
]}

Zan, Linsen ^{[3
]}

Zhang, Sheqi ^{[1
]}

Zhu, Jie ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Sci, Inst Biophys, Lab Agr & Food Biomech, Yangling 712100, Shaanxi, Peoples R China

[2] Sichuan Tourism Univ, Sichuan Key Lab Cooking Sci, Chengdu, Sichuan, Peoples R China

[3] Northwest A&F Univ, Natl Beef Cattle Improvement Ctr, Lab Muscle & Meat Biomech, Yangling, Shaanxi, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 21卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Atomic force microscopy; Calcium chloride; Sarcomere length; Sodium chloride; Ultrasound; CALCIUM-CHLORIDE; TENDERNESS; MEAT; CALPAIN; TEMPERATURE;

D O I：

10.1080/10942912.2018.1559186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to use atomic force microscopy to compare effects of ultrasound bath, injecting calcium chloride solution and sodium chloride solution on the ultrastructure of muscle fibers and choose the preferred meat tenderizing method. The muscles fibers were tenderized and then scanned by atomic force microscopy. When meat was treated by ultrasound bath (50W, 100W, 250W), CaCl2 injection (400 mM, 500 mM) and NaCl injection (100, 200, 300, 400, 500 mM), the sarcomere length was longer as compared with the control (P <0.05). In consideration of the consumer demand and other palatability and quality traits of meat, the ultrasound bath could be applied to improve meat tenderness without detrimental effects.

引用

页码：2671 / 2680

页数：10

共 27 条

[1] Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef [J].