热剔骨和水分强化对淘汰牛牛肉食用品质的影响。
Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.
机构信息
Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1.
出版信息
Meat Sci. 2014 Jan;96(1):237-46. doi: 10.1016/j.meatsci.2013.07.015. Epub 2013 Jul 17.
The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P<0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P<0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used.
研究了冷却方法和水分强化对 62 头淘汰奶牛半膜肌（SM）和腰大肌（LL）食用品质的影响。冷却方法包括在死后 45 至 60 分钟后热剔骨肉或常规冷却 24 小时。水分强化包括 1）未注射对照（CONT）或使用 2）三聚磷酸钠/盐（Na/STP）、3）柠檬酸钠（NaCIT）、4）抗坏血酸钙（CaASC）或 5）柑橘汁（CITRUS）进行注射处理（产品重量的 10%）。冷却方法与水分强化处理的相互作用（P<0.09）是由于 CaASC 与其他水分强化处理相比，热剔骨肉与常规冷却产品（SM 和 LL）的色调、色度和肌节长度值降低。冷却方法与水分强化处理的相互作用（P<0.05）是由于 CaASC 与 Na/STP 相比，常规冷却与热剔骨肉的 LL 的剪切力降低和嫩度增加。水分强化可以根据冷却方法和水分强化处理的组合来改善淘汰牛牛肉的嫩度。
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