Lesiak M T, Olson D G, Lesiak C A, Ahn D U
Campbell Soup Company, Farmington, Arkansas 72730, USA.
Poult Sci. 1997 Mar;76(3):552-6. doi: 10.1093/ps/76.3.552.
Two studies were conducted to determine 1) the effect of post-mortem time before chilling on hot boned prerigor breast muscle water-holding capacity (WHC), and 2) post-mortem temperature effect on sarcomere length and drip loss of uncooked breast, and shear force and WHC of turkey breast muscle that is hot-boned, marinated, and cooked. In Study 1, the turkey breast muscle was excised immediately after slaughter and chilled at 0 C. The effect of post-mortem time (15, 30, 45, 60, 90, and 120 min) before chilling on muscle pH, drip loss, and WHC (measured by homogenate cooking yield) was determined. In Study 2, hot boned prerigor breast slices were held at either 0 or 12 C and then at 3 h post-mortem stored at 2 C. Sarcomere length and drip loss of uncooked breast, and the shear force and WHC (measured by cooking yield) of cooked breast muscles with water, salt, and sodium tripolyphosphate were determined. Results indicated that pH on Day 1 post-mortem and cooking yield of water homogenates were not influenced by the post-mortem time before chilling. Drip losses increased as the post-mortem time before chilling was increased. Cooking yield of homogenate with water, salt, and sodium tripolyphosphate was decreased when breast muscle was chilled after 60 min post-mortem. Drip loss of breast was less at 0 C than at 12 C, but cooking yield and shear force were not affected by post-mortem chilling temperature. It was concluded that the post-mortem time before chilling has an influence on uncooked and cooked muscle WHC, but the differences found in uncooked muscle drip loss were not reflected in WHC or shear force of cooked muscle with water, salt, and sodium tripolyphosphate added.
进行了两项研究，以确定：1）宰后冷却前的时间对热剔骨宰前胸肌持水能力（WHC）的影响；2）宰后温度对未烹饪胸肉的肌节长度和滴水损失，以及对热剔骨、腌制和烹饪后的火鸡胸肌剪切力和持水能力的影响。在研究1中，火鸡胸肌在屠宰后立即切除，并在0℃下冷却。测定了冷却前宰后时间（15、30、45、60、90和120分钟）对肌肉pH值、滴水损失和持水能力（通过匀浆烹饪产率测量）的影响。在研究2中，热剔骨宰前胸肉片分别在0℃或12℃下保存，然后在宰后3小时储存在2℃。测定了未烹饪胸肉的肌节长度和滴水损失，以及添加了水、盐和三聚磷酸钠的烹饪胸肌的剪切力和持水能力（通过烹饪产率测量）。结果表明，宰后第1天的pH值和水匀浆的烹饪产率不受冷却前宰后时间的影响。随着冷却前宰后时间的增加，滴水损失增加。宰后60分钟后冷却胸肌时，添加水、盐和三聚磷酸钠的匀浆烹饪产率降低。胸肉在0℃时的滴水损失比在12℃时少，但烹饪产率和剪切力不受宰后冷却温度的影响。得出的结论是，冷却前的宰后时间对未烹饪和烹饪后的肌肉持水能力有影响，但未烹饪肌肉滴水损失的差异在添加了水、盐和三聚磷酸钠的烹饪肌肉的持水能力或剪切力中未体现出来。
