Botha S St C, Hoffman L C, Britz T J
Department of Animal Sciences, University of Stellenbosch, P Bag X1, Matieland 7602, South Africa; Department of Food Science, University of Stellenbosch, P Bag X1, Matieland 7602, South Africa.
Meat Sci. 2007 Apr;75(4):709-18. doi: 10.1016/j.meatsci.2006.10.005. Epub 2006 Nov 30.
There is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerated aging this phenomenon may be negated. Vacuum-packed hot and cold-deboned ostrich Muscularis gastrocnemius, pars interna were stored for 21 d at 4°C to investigate the effects of hot-deboning on quality characteristics of ostrich meat during refrigerated storage. Muscle pH did not differ (P>0.05) between hot and cold-deboned muscles during storage. Hot-deboning caused (P<0.0001) more purge in the vacuum packages of the hot-deboned muscles (1.83±1.31%) than in the cold-deboned muscles (0.67±075%) during the 21-d aging period. Hot-deboned muscles were tougher (P<0.05) than cold-deboned muscles from 24h up to 5 d. Although hot-deboning caused muscles to be tougher than cold-deboned muscles, with aging at 4°C beyond 5 d this toughness was found to be insignificant.
肌肉热剔骨存在缩短和变硬的风险。然而，通过冷藏熟成这种现象可能会消除。将真空包装的热剔骨和冷剔骨鸵鸟腓肠肌内侧部在4°C下储存21天，以研究热剔骨对冷藏储存期间鸵鸟肉品质特性的影响。储存期间，热剔骨肌肉和冷剔骨肌肉的肌肉pH值无差异（P>0.05）。在21天的熟成期内，热剔骨导致热剔骨肌肉真空包装中的渗出物（1.83±1.31%）比冷剔骨肌肉（0.67±0.75%）更多（P<0.0001）。从24小时到5天，热剔骨肌肉比冷剔骨肌肉更硬（P<0.05）。尽管热剔骨使肌肉比冷剔骨肌肉更硬，但在4°C下熟成超过5天后，发现这种硬度并不显著。
