Claus J R, Sørheim O
Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, WI 53706, USA.
Meat Sci. 2006 Jun;73(2):287-94. doi: 10.1016/j.meatsci.2005.12.004. Epub 2006 Feb 24.
Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1) pre-rigor ground, salted, patties immediately cooked; (2) pre-rigor ground, salted and stored overnight; (3) pre-rigor injected with brine; and (4) post-rigor ground and salted. Raw patties contained 60% lean beef, 19.7% beef fat trim, 1.7% NaCl, 3.6% starch, and 15% water. Pre-rigor processing occurred at 3-3.5h postmortem. Patties made from pre-rigor ground meat had higher pH values; greater protein solubility; firmer, more cohesive, and chewier texture; and substantially lower cooking losses than the other treatments. Addition of salt was sufficient to reduce the rate and extent of glycolysis. Brine injection of intact pre-rigor muscles resulted in some preservation of the functional properties but not as pronounced as with salt addition to pre-rigor ground meat.
研究了三种用于保持牛肉饼宰前肉功能特性的方法。热剔骨的半膜肌按以下方式加工：(1)宰前绞碎、加盐，肉饼立即烹饪；(2)宰前绞碎、加盐并储存过夜；(3)宰前注射盐水；(4)宰后绞碎并加盐。生肉饼含有60%的瘦牛肉、19.7%的牛肉脂肪、1.7%的氯化钠、3.6%的淀粉和15%的水。宰前加工在宰后3 - 3.5小时进行。由宰前绞碎肉制成的肉饼具有更高的pH值；更大的蛋白质溶解度；更紧实、更有粘性且更有嚼劲的质地；并且与其他处理相比，烹饪损失显著更低。添加盐足以降低糖酵解的速率和程度。对完整的宰前肌肉注射盐水能使一些功能特性得到保留，但不如在宰前绞碎肉中加盐那样显著。
