کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791111 1554073 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different Nacl addition on proteolysis index and texture of dry-cured meats
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different Nacl addition on proteolysis index and texture of dry-cured meats
چکیده انگلیسی


- 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 29 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 121, November 2016, Pages 390-396
نویسندگان
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