Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico.
Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico.
Meat Sci. 2016 Aug;118:122-8. doi: 10.1016/j.meatsci.2016.04.001. Epub 2016 Apr 9.
Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat.
不同来源（进口和国产）和预处理（进口肉在-18°C 下储存 6 个月，国产肉在-18°C 下储存 10 天，国产肉在 4°C 下储存 24 小时）的长肌（LD）样本被烹制为烤肉串并使用两种冷冻处理（空气喷射和液体浸泡）进行冷冻，然后在储存 30 天后进行评估。结果表明，肉的来源和预处理影响了 L*、a*、仪器质地和微观结构；储存时间影响了 pH 值、aw 值、b* 和微观结构；冷冻处理对肉没有影响。总体而言，由于 pH 值、aw 值增加和微观结构变化，冷冻熟羊肉烤肉串在保存阶段可能会出现一些问题；然而，物理特性（颜色和质地）基本保持不变，更多地取决于原料肉的质量。
