Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830, Australia.
Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2.
The effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a SmartShape™ prototype and aged for 1 or 14 days. There was a significant effect (P<0.001) of the kiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. For compression of the samples no fixed effects were significant (P>0.05). Samples not injected (control) were the darkest (lowest L* values) with no difference between samples injected with water and those injected with kiwi fruit solution. Injected samples had lower a* (redness) values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin.
研究了猕猴桃溶液对提高牛半膜肌嫩度的效果及其对颜色稳定性的影响。应用了三种处理方法：（1）注射溶液，（2）注射水，（3）不注射。所有样品均使用 SmartShape™ 原型进行包装，并在 1 或 14 天内老化。猕猴桃溶液对剪切力有显著影响（P<0.001），注射水和不注射的样品之间没有差异。对于样品的压缩，没有固定效应是显著的（P>0.05）。未注射（对照）的样品颜色最暗（L值最低），与注射水和注射猕猴桃溶液的样品没有区别。注射样品的 a（红色）值低于未注射样品。一般来说，未注射的样品具有更高的比值（630/580nm），表明形成的高铁肌红蛋白较少。
