Department of Food Science, China University of Science and Technology, Taipei City 115, Taiwan.
Meat Sci. 2011 Mar;87(3):223-8. doi: 10.1016/j.meatsci.2010.10.013. Epub 2010 Nov 13.
The purpose of this study was to evaluate if continuous non-vacuum or vacuum tumbling improves the quality of roast beef utilizing the one location injection. Basically, fresh roast beef treated by one location injection with tumbling had significantly different quality compared to non-tumbled ones. However, the cooked roast beef did not significantly exhibit better quality due to tumbling. There was insignificant difference of TBARS value for whole meat among treatments at day 0. The control had significantly higher TBARS value compared to roast beef with non-vacuum and vacuum tumbled samples at day 2. At 4, 7 and 14 days of refrigerated storage, the control maintained the significantly highest values when compared to the other treatments that had similar TBARS values. The addition of three antioxidants was the major contributor to lipid stability of the cooked roast beef.
本研究旨在评估连续非真空或真空翻滚是否可以通过单点注射来提高烤牛肉的质量。基本上，经单点注射和翻滚处理的新鲜烤牛肉的质量明显优于未经翻滚处理的牛肉。然而，翻滚对煮制烤牛肉的质量没有明显改善。在第 0 天，整个肉样的 TBARS 值在处理间没有显著差异。与非真空和真空翻滚样品相比，对照组在第 2 天的 TBARS 值显著更高。在冷藏储存的第 4、7 和 14 天，与其他处理方式相比，对照组的 TBARS 值一直保持最高，而其他处理方式的 TBARS 值相似。三种抗氧化剂的添加是煮制烤牛肉脂质稳定性的主要贡献因素。
