正常和高最终肌肉 pH 值对先前冷冻黑角马（Connochaetes gnou）肉的微生物学和颜色稳定性的影响。
The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest (Connochaetes gnou) meat.
机构信息
Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
Department of Food Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
出版信息
Meat Sci. 2018 Jan;135:14-19. doi: 10.1016/j.meatsci.2017.08.006. Epub 2017 Aug 18.
Changes in pH, colour and microbiological counts were investigated in previously frozen Biceps femoris (BF) muscles from black wildebeest. Samples were stored under vacuum at refrigerated conditions (4.2±0.8°C) for 12days. Seven BF muscles had a high pH (DFD) (pH≥6) and five had a normal pH (pH<6). Overtime the pH of DFD did not significantly change whilst that of normal pH meat decreased. Browning under anaerobic storage conditions was seen, more for normal meat than DFD meat. Initial total viable counts, lactic acid bacteria and coliform counts from samples with normal pH, were significantly higher than counts from the DFD samples. However, overtime DFD meat showed a faster increase for all microorganisms tested compared to normal pH meat. Overall, this study revealed that DFD meat can have a shorter shelf-life than normal pH meat stored at 4.2±0.8°C.
本研究调查了先前冷冻的黑角马股二头肌（BF）肌肉的 pH 值、颜色和微生物计数的变化。样品在真空条件下于冷藏条件（4.2±0.8°C）下储存 12 天。7 块 BF 肌肉的 pH 值较高（DFD）（pH≥6），5 块肌肉的 pH 值正常（pH<6）。随着时间的推移，DFD 的 pH 值没有明显变化，而正常 pH 值的肉的 pH 值下降。在厌氧储存条件下观察到褐变，正常肉比 DFD 肉更明显。正常 pH 值肉样的初始总活菌数、乳酸菌和大肠菌群计数明显高于 DFD 样品的计数。然而，随着时间的推移，与正常 pH 值肉相比，DFD 肉中所有测试微生物的生长速度更快。总的来说，这项研究表明，DFD 肉在 4.2±0.8°C 下储存的保质期可能比正常 pH 值肉短。
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