在僵直前期对山羊胴体施加张力，以改善熟肉的嫩度。

Application of tension to prerigor goat carcasses to improve cooked meat tenderness.

机构信息

Department of Animal Science, University of Arkansas, Division of Agriculture, Fayetteville, AR, USA; Department of Agriculture and Environmental Sciences, Lincoln University, Jefferson City, MO, USA.

Department of Agriculture and Environmental Sciences, Lincoln University, Jefferson City, MO, USA.

出版信息

Meat Sci. 2019 Jan;147:1-5. doi: 10.1016/j.meatsci.2018.08.018. Epub 2018 Aug 25.

DOI:10.1016/j.meatsci.2018.08.018

PMID:30170035

Abstract

In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P < 0.05) 24.4 to 35.9 N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3 N less (P < 0.05) than those for AT and TC + W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone.

摘要

在两项独立的实验中，完整的 Kiko × Boer 雄性幼崽尸体在死后 30 分钟后被随机分配到张力处理中：1）跟腱悬挂（AT）；2）通过骨盆悬挂，前后腿绑在一起（TS）；或 3）通过跟腱悬挂，在前 12/13 胸椎椎间盘处将前鞍和后鞍分开，切断围绕最长肌（LM）的外部脂肪、附属肌肉和筋膜（TC），并在颈部系上 2.3 公斤的重物（TC+W）。与 AT 尸体相比，TS 尸体的 LM 的 Warner-Bratzler 剪切力值降低了 24.4 至 35.9 N，TS 尸体的 SM 的 WBSF 值比 AT 和 TC+W 尸体分别低 25.0 和 20.3 N（P<0.05）。结果表明，通过骨盆悬挂山羊尸体可以大大改善熟羊肉的嫩度，特别是 LM 和 SM。