Volkov M S, Frolova G F
Vopr Pitan. 1977 Mar-Apr(2):67-70.
One of the basic indicators specifying the quality of food products in general and culinary ones in particular is the extent of their assimilation in the gastrointestinal tract. Three culinary portions (sirloin, the outer part of the hind leg and the streak) of the beef of the Urals varieties horned cattle (black-mottled and Tagil) were investigated by the method of pepsin and trypsin digestion. The meat was analysed in the raw, cooked and fried state. The progress of the proteins proteolysis was controlled with reference to the tyrosine accretion. The raw meat was found to undergo digestion at a rather slow rate. The sirloin gets hydrolysed better than the other culinary portions. The meat of the Tagil variety is digested significantly in a more complete fashion than do the corresponding culinary parts of the black-mottle cattle. After heat treatment of the meat in all cases is demonstrable a material acceleration of the proteins proteolysis process, frying yielding a higher degree of splitting the meat proteins by comparison with cooking. Of the culinary portions under study it is the sirloin that shows the highest rate of digestion in its culinarily treated form, the outer part of the hind leg and the streak coming next. The fried and cooked meat of the most culinary portions of the Tagil variety undergo a more complete hydrolysis by comparison with black-mottled cattle meat. All this justifies recommending the meat of the Tagil variety horned cattle for obtaining the highest quality culinary products.
总体而言，特别是烹饪食品，其质量的基本指标之一是它们在胃肠道中的消化程度。采用胃蛋白酶和胰蛋白酶消化法，对乌拉尔品种有角牛（黑花斑牛和塔吉尔牛）的牛肉的三个烹饪部位（里脊、后腿外侧和五花肉）进行了研究。对生肉、熟肉和煎肉进行了分析。参照酪氨酸的增加来控制蛋白质水解的进程。发现生肉的消化速度相当缓慢。里脊比其他烹饪部位更容易被水解。塔吉尔品种的牛肉比黑花斑牛相应的烹饪部位消化得明显更完全。在所有情况下，对肉进行热处理后，蛋白质水解过程明显加速，与煮肉相比，煎肉使肉蛋白的分解程度更高。在所研究的烹饪部位中，里脊在烹饪处理后的消化速度最高，其次是后腿外侧和五花肉。与黑花斑牛肉相比，塔吉尔品种大多数烹饪部位的煎肉和熟肉水解得更完全。所有这些都证明推荐使用塔吉尔品种有角牛的肉来制作最高质量的烹饪产品是合理的。
