کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8956521 | 1646156 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pHâ¯>â¯6.06) and high pH (DFD; pHâ¯<â¯6.06) was investigated for 12â¯days under refrigerated (5â¯Â±â¯1â¯Â°C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L*â¯=â¯33.08, a*â¯=â¯13.60, b*â¯=â¯10.29, C*â¯=â¯17.10 and Habâ¯=â¯36.85) were greater than values for DFD meat (L*â¯=â¯27.21, a*â¯=â¯11.10, b*â¯=â¯6.97, C*â¯=â¯13.12 and Habâ¯=â¯32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/gâ¯>â¯4â¯days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 147, January 2019, Pages 13-19
Journal: Meat Science - Volume 147, January 2019, Pages 13-19
نویسندگان
Nompumelelo Shange, Pieter Gouws, Louwrens C. Hoffman,