|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|2449284||1554071||2017||5 صفحه PDF||سفارش دهید||دانلود رایگان|
The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52 g of protein and 1.86 g of fat in 100 g, while mature animals 22.16 g and 0.73 g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P < 0.05) darker (L* = 28.51) in comparison with young animals (L* = 30.79) and contained significantly (P < 0.01) more total pigments. However, the negative b* values (between − 2.05 and − 2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P < 0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P < 0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24 h (0.15 mg MDA kg− 1, 0.59% and 15.99%) in comparison with stored for 7 days (0.46 mg MDA kg− 1, 0.90% and 21.49%). Generally, storage for 7 days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4 N and 0.21 J at 24 h to 33.2 N and 0.11 J at 7 days.
Journal: Meat Science - Volume 123, January 2017, Pages 8–12