کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449536 1554078 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins
ترجمه فارسی عنوان
اثر دماهای مختلف پیری قبل از انجماد در ویژگی های گوشت گوسفند بره منجمد / منجمد
کلمات کلیدی
دمای پیری، سالم / یخ زده پایداری رنگ، کیفیت گوشت، جو اصلاح شده
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb loins. The loins (M. longissimus lumborum; n = 32) were randomly allocated to one of the four different aging/freezing treatments: aged only (− 1.5 °C for 14 days) and aged (− 1.5 °C for 14 days, 3 °C for 8 days, or 7 °C for 8 days) then frozen/thawed loins. The loins aged at elevated temperatures (3 °C or 7 °C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the loins aged at − 1.5 °C for 14 days (P > 0.05). However, significantly higher drip loss and less color stability were observed in the loins with increasing aging temperatures compared to the loins aged at − 1.5 °C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 116, June 2016, Pages 158–164
نویسندگان
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