高压处理可以提高热骨肉牛肉的嫩度和品质。
High pressure processing improves the tenderness and quality of hot-boned beef.
机构信息
Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
出版信息
Meat Sci. 2017 Nov;133:69-74. doi: 10.1016/j.meatsci.2017.06.005. Epub 2017 Jun 16.
Strip loins from different grades of cattle were subjected to two levels of high pressure processing (HPP) within 1h of slaughter at a commercial meat processing plant and chilled for 1day before freezing. The physical and eating quality characteristics of longissimus thoracis (strip loin) steaks from HPP were compared to meat that was chill aged for 1 or 28days. HPP produced meat after 1day with 60% lower shear force and higher sensory eating quality scores than 1day chill aged meat. Extended chill storage for 28days produced steaks of similar tenderness to HPP meat. HPP also increased the ultimate pH and decreased the cooking loss. Chilled storage of the gluteus medius from prime cattle for 28days significantly improved the shear force by 18%, whilst HPP improved both the shear force by 43% and the sensory eating quality scores. HPP can produce high eating quality eye of rump medallions within 1day of slaughter.
从不同等级的牛身上取下的里脊肉在商业肉加工厂屠宰后 1 小时内接受了两种高压处理（HPP）水平的处理，并在冷冻前冷藏了 1 天。将 HPP 处理后的牛里脊肉（里脊肉）牛排与经过 1 天或 28 天冷藏的肉的物理和食用质量特性进行了比较。HPP 处理后的肉在 1 天后的剪切力降低了 60%，感官食用质量评分更高，而 1 天冷藏的肉则更低。28 天的延长冷藏使牛排的嫩度与 HPP 处理的肉相似。HPP 还提高了最终 pH 值并降低了烹饪损失。来自 Prime 牛的臀中肌在冷藏 28 天后的剪切力显著提高了 18%，而 HPP 则使剪切力提高了 43%，并提高了感官食用质量评分。HPP 可以在屠宰后 1 天内生产出具有高食用质量的眼肉排。
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