کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451660 | 1109690 | 2006 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cows
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Semitendinosus and longissimus muscles were removed from both sides of 10 mature Simmental cows ranging from 10 to 13 yrs. After aging for 7 days, one side was injected with a commercial salt mixture to a pumped gain of 15%; the other side served as control. Muscles were aged for a further 7 days before analysis. Injection significantly increased meat pH by 0.3 units in longissimus samples and reduced shear force values from about 50Â N in control samples to 37Â N for longissimus samples and 42Â N for semitendinosus samples. Injection also increased juiciness and tenderness scores by approximately 1Â unit when assessed by a trained sensory panel using 1-8 scales. Beef flavour, however, was more atypical in injected samples, which were also more salty. Injected samples were also pinker during storage and after cooking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 72, Issue 2, February 2006, Pages 195-202
Journal: Meat Science - Volume 72, Issue 2, February 2006, Pages 195-202
نویسندگان
L.C. Hoffman,