Naveena B M, Muthukumar M, Sen A R, Babji Y, Murthy T R K
National Research Centre on Meat, TTC Hostel, CRIDA Campus, Santosh Nagar, Saidabad (po), Hyderabad, 500059 AP, India.
Meat Sci. 2006 Oct;74(2):409-15. doi: 10.1016/j.meatsci.2006.04.020. Epub 2006 Jun 27.
Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA+clove oil (clove), or (4) LA+clove+vitamin C (Vit C) were displayed at 4±1°C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L(∗), a(∗), b(∗)), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P<0.05) reduced the TBARS values compared to control. Among treatments, use of LA+clove has exhibited significantly (P<0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA+clove or LA+clove+Vit C had significantly (P<0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA+clove+Vit C treated samples maintained significantly (P<0.05) higher a(∗) and b(∗) values during display as well as improvement in sensory colour and odour than others. Treatment with either LA+clove or LA+clove+Vit C extended the display life of buffalo meat steaks at 4±1°C. There appears to be a significant advantage to using LA+clove or LA+clove+Vit C over LA alone.
(1) 蒸馏水（对照）、(2) 乳酸（LA）、(3) 乳酸 + 丁香油（丁香）或 (4) 乳酸 + 丁香 + 维生素C（维生素C），然后在4±1°C下展示，用标准荧光灯照明。每隔3天测定直至展示第12天的pH值、硫代巴比妥酸反应物（TBARS）、仪器颜色（CIE L(∗)、a(∗)、b(∗)）、好氧平板计数（APC）、嗜冷菌计数（PPC）、大肠菌群计数以及感官颜色和气味。结果表明，与对照相比，所有处理均显著（P<0.05）降低了TBARS值。在各处理中，使用乳酸 + 丁香在整个展示期内的TBARS值均显著（P<0.05）低于其他处理。用乳酸 + 丁香或乳酸 + 丁香 + 维生素C处理的水牛肉牛排的APC、PPC和大肠菌群计数显著（P<0.05）低于对照或用乳酸处理的样品。用乳酸 + 丁香 + 维生素C处理的样品在展示期间的a(∗)和b(∗)值显著（P<0.05）更高，并且感官颜色和气味也比其他样品有所改善。用乳酸 + 丁香或乳酸 + 丁香 + 维生素C处理可延长水牛肉牛排在4±1°C下的展示期。与单独使用乳酸相比，使用乳酸 + 丁香或乳酸 + 丁香 + 维生素C似乎具有显著优势。
