کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543221 | 1554060 | 2017 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?
ترجمه فارسی عنوان
اثر استفاده از روش شستشو و شستشو برای لاشه بره بلافاصله پس از مرگ در کیفیت گوشت؟
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کلمات کلیدی
بی تفاوتی، ظرفیت نگهداری آب، رنگ گوشت، اکسیداسیون لیپید،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The current study examined the effect of vascular rinsing lamb carcases (Rinse & Chill®) with a commercially available isotonic substrate solution (98.5% water; balance: glucose, polyphosphates, and maltose) at 14 °C. Thirty, lamb carcases were randomly allocated to receive either the solution (n = 15) 25 min post slaughter on a slaughter line or no solution (n = 15). There was no apparent effect on the rate of pH decline due to infusion or muscle shortening of the M. longissimus thoracis et lumborum (LL), but there was a more than 50% reduction in toughness (lower shear force) of the LL due to infusion. Infusion resulted in lighter (L*), yellower (b*) LL and this effect was maintained during simulated colour display. There was no impact on redness (a*) of the LL and in fact a critical consumer threshold for redness was not breached on average for infused or non-infused LL. There was no evidence of elevated levels of metmyoglobin formation or lipid oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 134, December 2017, Pages 124-127
Journal: Meat Science - Volume 134, December 2017, Pages 124-127
نویسندگان
S.M. Fowler, J.M. Claus, D.L. Hopkins,