کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791707 | 1109619 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins
ترجمه فارسی عنوان
پردازش قبل از سختی، پیری و انجماد در رطوبت و پایداری رنگ لانه بره
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کلمات کلیدی
پیش شرط پتانسیل پیری، گوشت بره، بی تفاوتی، رنگ، سالم / یخ زده
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Forty eight lamb carcasses with temperature and pH monitored were obtained from two commercial plants. At 24 h post mortem both loins (M. longissimus) from each carcass were randomly allocated to a) unaged frozen at â 18 °C, (b) aged at â 1.5 °C for 2 weeks before freezing, (c) aged for 3 weeks before freezing and (d) aged for 9 weeks without freezing. Shear force, colour stability and proteolysis were analyzed. Carcasses with a slower temperature and more rapid pH decline had more calpain autolysis, slightly higher shear force and less colour stable compared to that counterpart in general (P < 0.05). However, the shear force values of the loins were all acceptable (< 6 kgF) regardless of different pre rigor processing and ageing/freezing treatments. Furthermore, the loins aged for 2 weeks-then-frozen/thawed had a similar shear force to the loins aged only for 9 weeks suggesting that ageing-then-freezing would result in equivalent tenderness compared to aged only loins for the long-term storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 412-418
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 412-418
نویسندگان
Yuan H. Brad Kim, Genevieve Luc, Katja Rosenvold,