Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2010 Apr;84(4):691-8. doi: 10.1016/j.meatsci.2009.11.004. Epub 2009 Nov 10.
The functionality of pre-rigor beef was investigated in terms of the effects of phosphate reduction and curing of hot-boned meat on the processing and sensory properties of relatively low-value muscles, M. infraspinatus (IS) and M. pectoralis profundus (PP), from the forequarter. Muscles were excised within 90 min post-mortem (HB) or, from chilled carcasses, 24 h post-mortem (CB), and were injected to 115% of green weight with brine containing phosphate and were vacuum tumbled continuously for 2 h. Hot-boning gave lower total yield of cooked meat for both muscles. Hot-boned PP joints had slightly higher (P<0.05) cook loss than cold-boned. Reduction of added phosphate (from sodium tri-polyphosphate) from 0.3% to 0.15% of cured meat had detrimental effects on colour; joints containing the conventional 0.3% were lighter (P<0.001) and redder for both muscles. Hot-boning gave PP joints which were rated less tender by sensory panels, corresponding with higher (P<0.001) hardness TPA values, higher (P<0.05) Warner-Bratzler shear force (WBSF) values and shorter (P<0.05) sarcomere lengths. Effects of phosphate level and boning method were less in IS joints. In these, hot-boning gave products that were rated by sensory panel as slightly more tender but there was no effect on TPA or WBSF values. Furthermore, total yields from hot-boned products did not reflect the expected increase in functionality and reducing added phosphate during processing had a detrimental effect in binding and forming of joints.
研究了宰后僵直前牛肉的功能，考察了磷酸盐还原和热骨肉腌制对来自前躯的低价值肌肉（肩胛下肌 IS 和胸深肌 PP）加工和感官特性的影响。宰后 90 min 内（HB）或冷却胴体 24 h 后（CB）从牛体上切下肌肉，用含有磷酸盐的盐水注射至绿重的 115%，并连续真空翻滚 2 h。热骨肉对两种肌肉的熟肉总得率都较低。热骨肉 PP 关节的煮失率略高于冷骨肉（P<0.05）。腌制肉中添加磷酸盐（三聚磷酸钠）从 0.3%减少至 0.15%对颜色有不利影响；含常规 0.3%磷酸盐的关节颜色更浅（P<0.001），两种肌肉的红色度更高。热骨肉使 PP 关节的嫩度评价较低，这与更高的 TPA 硬度值（P<0.001）、更高的 Warner-Bratzler 剪切力（WBSF）值（P<0.05）和更短的肌节长度（P<0.05）相对应。磷酸盐水平和骨肉分离方法对 IS 关节的影响较小。在 IS 关节中，热骨肉的产品嫩度评价略有提高，但 TPA 或 WBSF 值没有变化。此外，热骨肉产品的总得率并没有反映出预期的功能增加，而且在加工过程中减少添加的磷酸盐对关节的结合和成型有不利影响。
