کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791111 | 1554073 | 2016 | 7 صفحه PDF | دانلود رایگان |

- The effect of muscle fibre type and salt addition on texture and Pi was found.
- Deer muscles of higher red fibre content had higher Pi and hardness or moisture losses.
- An increase in values of TPA parameters and decrease in Pi was observed with salt addition.
The aim of the present study was to describe the effect of fibre type and structure as well as NaCl level on the proteolysis index and texture parameters observed in dry-cured meats produced from individual deer muscles. The biceps femoris, semimembranosus and longissimus lumborum muscles were cut from deer main elements, shaped into blocks by trimming off the edges, cured by adding 4, 6 and 8% of salt (w/w) and dried in a ripening chamber for 29Â days.The results indicated that deer dry-cured muscles with higher percentage of red fibres (type I) showed higher texture parameters, proteolysis index as well as lower moisture losses than muscles with higher amount of white fibres (type IIB). Dry-cured deer muscles with lower NaCl content showed higher values of proteolysis index and lower hardness, cohesiveness, springiness, and chewiness, as well as lower changes in structure elements.
Journal: Meat Science - Volume 121, November 2016, Pages 390-396