Farouk M M, Swan J E
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Sci. 1997 May;46(1):57-66. doi: 10.1016/s0309-1740(97)00002-8.
Restructured beef roasts, made to a standardized formulation, were prepared using the following types of meat that had been stored at - 18 °C for 5 or 10 weeks: grass-fed bull beef pre-rigor injected with a salt/phosphate brine; uninjected grass-fed bull beef; uninjected grain-fed beef; a 50:50 blend of pre-rigor injected grass-fed bull beef and grain-fed beef; and a 50:50 blend of uninjected grass-fed bull beef and grain-fed beef. After frozen storage, pre-rigor injected beef had a higher (p < 0.05) ultimate pH than uninjected beef . Grain-fed beef had the lowest ultimate pH. Roasts made from pre-rigor injected beef were redder (higher Hunter a(∗) values) than roasts made with uninjected beef (p < 0.05). Roasts made from grain-fed beef were lighter and looked more cooked (higher L(∗) and lower a(∗) values respectively) than those made with grass-fed beef. Extending frozen storage to 10 weeks decreased the cook yield (p < 0.05), peak force (p < 0.001) and extensibility (p < 0.05). Consumer panellists preferred (p < 0.05) roasts made from pre-rigor injected beef for tenderness, juiciness and overall acceptability compared with roasts made from uninjected beef.
使用以下几种在-18°C下储存了5周或10周的肉类，按照标准化配方制作重组牛肉烤肉：用盐/磷酸盐盐水注射的宰前草饲公牛牛肉；未注射的草饲公牛牛肉；未注射的谷饲牛肉；宰前注射的草饲公牛牛肉与谷饲牛肉按50:50混合；未注射的草饲公牛牛肉与谷饲牛肉按50:50混合。冷冻储存后，宰前注射的牛肉比未注射的牛肉具有更高（p<0.05）的最终pH值。谷饲牛肉的最终pH值最低。宰前注射牛肉制作的烤肉比未注射牛肉制作的烤肉更红（亨特a()值更高）（p<0.05）。谷饲牛肉制作的烤肉比草饲牛肉制作的烤肉颜色更浅且看起来更熟（分别具有更高的L()值和更低的a(*)值）。将冷冻储存时间延长至10周会降低烹饪产率（p<0.05）、峰值力（p<0.001）和延展性（p<0.05）。与未注射牛肉制作的烤肉相比，消费者小组成员更喜欢（p<0.05）宰前注射牛肉制作的烤肉的嫩度、多汁性和总体可接受性。
