Santé V, Fernandez X
INRA , Meat Research Centre, Theix, F-63122 Saint Genes Champanelle, France; CIDEF F-35310 Mordelles, France.
Meat Sci. 2000 Aug;55(4):503-6. doi: 10.1016/s0309-1740(99)00174-6.
The objective of this study was to validate a rapid method for muscle pH assessment. Early pH is a good indicator of turkey breast meat quality. The stabilisation of pH can be obtained by homogenising fresh muscle in iodoacetate, but it is time consuming and not appropriate to the rate of poultry slaughter line. To reduce the time required for pH assessment, we compared different methods (homogenisation in iodoacetate of fresh (reference method), frozen and freeze-dried samples, direct measurement in tissue). Freezing the samples in liquid nitrogen before homogenisation in iodoacetate buffer could be substituted to the reference method for the measurement of pH at 3 and/or 20 min post mortem. For ultimate pH, however, the relationships were not good enough to substitute a new procedure to the reference method.
本研究的目的是验证一种用于肌肉pH值评估的快速方法。早期pH值是火鸡胸肉品质的良好指标。通过在碘乙酸盐中对新鲜肌肉进行匀浆处理可实现pH值的稳定，但这耗时较长，且不符合家禽屠宰生产线的速度要求。为了减少pH值评估所需的时间，我们比较了不同的方法（新鲜（参考方法）、冷冻和冻干样品在碘乙酸盐中的匀浆处理，组织中的直接测量）。在碘乙酸盐缓冲液中匀浆处理前将样品在液氮中冷冻，可替代参考方法用于死后3分钟和/或20分钟时pH值的测量。然而，对于最终pH值，这些关系尚不足以用新方法替代参考方法。
