کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503239 | 1554058 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The gender background of texture attributes of pork loin
ترجمه فارسی عنوان
پس زمینه جنسیتی از ویژگی های بافت از نخود خوک
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کلمات کلیدی
کل خوک نر، بی تفاوتی، چربی داخل عضلانی کلاژن، پیری،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The tenderness of pork loins from castrates, entire males and females was quantified with sensory analysis and measurement of instrumental texture during ageing. Furthermore, the effects of intramuscular fat (IMF), collagen content and solubility, hot carcass weights and meat percentages on tenderness were examined. Meat from castrates was significantly (p = 0.043) more tender than meat from entire males and females as assessed by trained sensory panellists. Tenderness scores were positively affected by IMF content (p = 0.008) and hot carcass weight (p < 0.001), but no effect of collagen content and solubility was found. Meat from all three genders had the same tenderisation rate during ageing (two, five, seven and ten days). It is therefore suggested that meat from entire males and females should be aged for longer than meat from castrates to obtain the same level of tenderness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 136, February 2018, Pages 79-84
Journal: Meat Science - Volume 136, February 2018, Pages 79-84
نویسندگان
Margit D. Aaslyng, Henriette Jensen, Anders H. Karlsson,