牛肉、小牛肉、兔肉、羊肉和猪肉背最长肌的嫩化处理。

Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.

作者信息

Dransfield E, Jones R C, Macfie H J

机构信息

Agricultural Research Council, Meat Research Institute, Langford, Bristol, BS18 7DY, Great Britain.

出版信息

Meat Sci. 1981 Feb;5(2):139-47. doi: 10.1016/0309-1740(81)90012-7.

DOI:10.1016/0309-1740(81)90012-7

PMID:22055962

Abstract

The decrease in toughness of M. longissimus dorsi with storage time at 1°C was effectively described by an exponential decay equation. The average rate constant for beef, veal and rabbit was 0·17 whilst that for lamb was 0·21 and that for pork, 0·40 days(-1). However, the rate constants were not significantly different due to variations both within muscles and between animals. On average, 50% of the tenderising occurred in 2 days for pork and in 4·2 days for beef, veal and rabbit, and 80% in 4·9 and 9·5 days, respectively. At the completion of tenderising, beef and rabbit were the toughest and pork the most tender, whilst the greatest tenderising occurred in beef and lamb.

摘要

背最长肌在1°C储存时韧性随时间的降低可用指数衰减方程有效描述。牛肉、小牛肉和兔肉的平均速率常数为0·17，而羊肉为0·21，猪肉为0·40天⁻¹。然而，由于肌肉内部和动物之间的差异，速率常数没有显著差异。平均而言，猪肉在2天内发生50%的嫩化，牛肉、小牛肉和兔肉在4·2天内发生50%的嫩化，在4·9天和9·5天分别发生80%的嫩化。嫩化完成时，牛肉和兔肉最硬，猪肉最嫩，而牛肉和羊肉的嫩化程度最大。