次原始类型、品质等级和老化时间对牛肉饼展示颜色的影响。
Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
作者信息
Garner C M, Unruh J A, Hunt M C, Boyle E A E, Houser T A
机构信息
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
出版信息
Meat Sci. 2014 Oct;98(2):301-9. doi: 10.1016/j.meatsci.2014.05.004. Epub 2014 May 11.
A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life.
采用析因设计来评估两种前半身部位类型（肩胛肉卷和指关节肉）、两种质量等级（特级精选和精选）以及加工前三种真空储存老化时间（7天、21天和42天）对牛肉饼展示颜色属性的影响。来自肩胛肉卷和特级精选前半身部位的肉饼分别比来自指关节肉和精选前半身部位的肉饼具有更亮的红色视觉颜色评分、更少的变色以及更高的L*、a*、b和色度值。随着展示时间的增加，肉饼变得更暗红、变色更多，且L、a*、b*和色度值降低。因此，将特级精选肩胛肉卷的老化时间缩短至少于21天可使展示颜色寿命最大化。
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