کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451831 1109696 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions
چکیده انگلیسی

The aim of the study was to quantify the effect of meat quality characteristics and some processing conditions on the softness of dry-cured biceps femoris (BF) muscles. The BF muscles were dissected from forty hams and classified according to their pHBF into three groups: LpH (pH < 5.66), MpH (5.66 ⩽ pH ⩽ 6.00) and HpH (pH > 6.00). BF muscles within each pHBF group were distributed into three different Salting levels (1%, 2% or 4% of added NaCl). Muscles were salted, vacuum-packed and stored at 3 °C for 30 days. The post-salting BF muscles were classified into two intramuscular fat (IMF) levels: Low (IMF < 4%) and High (IMF ⩾ 4%). Thereafter, the muscles were divided into two pieces and dried at two of the three different Drying levels (1.5, 2 and 2.5 g H2O/g desalted dry matter). Then, each piece was divided into two samples that were packed in N2 and stored at 5 °C or 30 °C for 1 month. Stress Relaxation was used to evaluate texture. Dry-cured BF muscles with initial pH > 6.0, with IMF > 4% or with added NaCl levels less than 2% were more prone to show soft texture. Softness in dry-cured muscles can be reduced by applying an ageing temperature of 30 °C for 30 days, despite increasing proteolysis. The softness reduction by ageing at 30 °C compared with 5 °C is expected to be higher when applied to drier samples, which show a smaller increase in proteolysis.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 77, Issue 4, December 2007, Pages 662–669
نویسندگان
, , , ,