کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791227 | 1554090 | 2015 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of retail packaging method on objective and consumer assessment of beef quality traits
ترجمه فارسی عنوان
اثر روش بسته بندی خرده فروشی بر ارزیابی هدف و مصرف کننده از ویژگی های کیفیت گوشت گاو
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This study evaluated the effect of 7Â days of modified atmosphere packaging (MAP: 80% O2, 20% CO2) or skin packaging (no oxygen) of beef M. longissimus steaks after 1 or 7Â days of ageing in vacuum on objective and sensory meat quality traits and degradation of desmin. Shear force was negatively affected by MAP after both 1 and 7Â days of ageing in vacuum (PÂ <Â 0.005). Sensory evaluation of grilled steaks revealed significantly negative effects of MAP on sensory traits, resulting in an overall decrease of 8 points in the Meat Standards Australia (MSA) eating quality score (MQ4). Desmin degradation was not affected by packaging method, suggesting that the toughening effect of high-oxygen MAP is not due to inhibition of postmortem proteolysis. The results of this study and others suggest that packaging method should be incorporated as a variable in the MSA grading system. Further research to quantify the impact of oxidative cross-linking of proteins on tenderness appears warranted.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 104, June 2015, Pages 85-89
Journal: Meat Science - Volume 104, June 2015, Pages 85-89
نویسندگان
Geert Geesink, Joanna Robertson, Alex Ball,