Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat Sci. 2012 Feb;90(2):485-9. doi: 10.1016/j.meatsci.2011.09.012. Epub 2011 Sep 22.
The present study evaluated the sensory characteristics of low temperature long time (LTLT) treated Semitendinosus from pork and beef and Pectoralis profundus from chicken. Semitendinosus and Pectoralis profundus muscles were heat treated at 53 °C and 58 °C for T(c) + 6 h, T(c) + 17 h, and T(c) + 30 h (only Semitendinosus from pork and beef). T(c) was the time for the samples to equalize with the temperature in the water bath. Tenderness increased with increasing heating temperature and time in pork and beef, but not in chicken. Juiciness decreased with increasing heating temperature and time in all species, and cooking loss increased with increasing temperature. A done appearance was developed with increasing heating time at 58 °C in pork and beef, while in chicken the done appearance was only affected by temperature. Flavor attributes were less affected by the LTLT treatment for all species.
本研究评估了低温长时间（LTLT）处理的猪和牛肉半腱肌和鸡肉胸深肌的感官特性。半腱肌和胸深肌在 53°C 和 58°C 下分别加热 T(c) + 6 h、T(c) + 17 h 和 T(c) + 30 h（仅猪和牛肉的半腱肌）。T(c) 是样品与水浴温度达到平衡的时间。在猪和牛肉中，嫩度随加热温度和时间的增加而增加，但在鸡肉中则不然。在所有物种中，多汁性随加热温度和时间的增加而降低，烹饪损失随温度的升高而增加。在猪和牛肉中，58°C 下加热时间的增加会产生完成的外观，而在鸡肉中，完成的外观仅受温度影响。对于所有物种，风味属性受 LTLT 处理的影响较小。
