کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1882372 | 1533513 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of radiation processing on meat tenderisation
ترجمه فارسی عنوان
تأثیر پردازش تابش در خرد کردن گوشت
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کلمات کلیدی
پردازش تابش، گوشت تضاد، نیروی برشی، رنگ، حلالیت کلاژن،
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
تشعشع
چکیده انگلیسی
The effect of radiation processing (0, 2.5, 5 and 10Â kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5Â kGy improved its texture and had acceptable odour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 111, June 2015, Pages 1-8
Journal: Radiation Physics and Chemistry - Volume 111, June 2015, Pages 1-8
نویسندگان
Sweetie R. Kanatt, S.P. Chawla, Arun Sharma,