正常 pH 值和高（DFD）pH 值条件下黑尾牛羚（Connochaetes gnou）背最长肌和腰最长肌的 pH 值、颜色和微生物变化。
Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH.
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. 2019 Jan;147:13-19. doi: 10.1016/j.meatsci.2018.08.021. Epub 2018 Aug 25.
The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and H = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and H = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.
研究了正常 pH 值（pH>6.06）和高 pH 值（DFD；pH<6.06）的黑角马胸腰椎肌肉在冷藏（5±1°C）有氧条件下 12 天的 pH 值对腐败的影响。结果表明，pH 值影响颜色，正常样品（L*=33.08、a*=13.60、b*=10.29、C*=17.10 和 H=36.85）的初始值大于 DFD 肉的（L*=27.21、a*=11.10、b*=6.97、C*=13.12 和 H=32.08）。DFD 和正常 pH 值样品的初始细菌计数没有显著差异。随着时间的推移，正常和 DFD 样品的 pH 值下降，直到第 6 天和第 9 天，而这两种样品的红色和颜色强度都显著下降。需氧细菌和肠杆菌科在正常 pH 值样品之前达到 7 log cfu/g 超过 4 天，DFD 中的细菌生长速度比正常肉快>1.09 倍。
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