CHANGES IN PH AND WATER HOLDING PROPERTIES OF LONGISSIMUS-DORSI MUSCLE DURING BEEF AGING

被引：69
|
作者：
BOAKYE, K
MITTAL, GS
机构：
[1] UNIV GUELPH,SCH ENGN,GUELPH N1G 2W1,ONTARIO,CANADA
[2] UNIV SCI & TECHNOL,SCH ENGN,KUMASI,GHANA
来源：
MEAT SCIENCE | 1993年 / 34卷 / 03期
关键词：
D O I：
10.1016/0309-1740(93)90082-S
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of vacuum packaging, chilling rate (slow or fast), and fat cover thickness (less-than-or-equal-to 4 mm or 7-8 mm) on pH and water-holding properties of longissimus dorsi muscle were assessed during beef ageing. The longissimus dorsi muscles were aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post-mortem), 2, 4, 8, 12 and 16 to measure these properties. Ageing time significantly influenced muscle pH and cooking loss; however, interaction fat X chill X time affected press juice. The pH was also influenced by vacuum-packaged ageing. Press juice positively correlated with cooking loss and pH.
引用
收藏
页码：335 / 349
页数：15
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