AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand.
Meat Sci. 2012 Mar;90(3):670-7. doi: 10.1016/j.meatsci.2011.10.012. Epub 2011 Oct 30.
Bovine M. semimembranosus from different sexes of cattle were held at temperatures ranging from 0 to 35°C until rigor and aged for up to 9weeks. The waterholding capacity (WHC) of the beef increased with ageing as evidenced by the decline in drip loss measured gravimetrically, centrifugally and by pressure. Drip viscosity (P<0.01), meat protein extractability (P<0.05), spreadability (P<0.01) and compressibility also increased with ageing. Evidence of structural changes was seen in SDS-PAGE confirming the physical changes. Meat spreadability under pressure and WHC were higher in samples with inherently higher pH relative to lower pH. The outcome of this study supports a hypothesis that the increase in WHC with ageing is due to the breakdown in meat structure and the creation of "sponge effect", which disrupts the channels through which moisture is lost and physically entraps the free water in meat and reduce the amount that drips out.
来自不同性别的牛的牛半膜肌在 0 到 35°C 的温度下保存，直到僵直，然后老化长达 9 周。牛肉的持水力（WHC）随着老化而增加，这可以通过重量法、离心法和压力法测量的滴水损失的减少来证明。滴水粘度（P<0.01）、肉蛋白提取率（P<0.05）、铺展性（P<0.01）和可压缩性也随着老化而增加。SDS-PAGE 的证据证实了结构的变化。与 pH 值较低的样本相比，具有较高固有 pH 值的样本的加压肉铺展性和 WHC 更高。本研究的结果支持这样一个假设，即随着老化持水力的增加是由于肉结构的破坏和“海绵效应”的产生，这破坏了水分流失的通道，并在物理上困住了肉中的游离水，减少了流出的水量。
