• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin
【24h】

Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin

机译：放血时血乳酸含量与猪腰肉客观和主观压痛的关系

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The purpose of this study was to investigate the correlations between blood lactate content and meat pH_(24 h), tenderness measured by objective (Warner-Bratzler shear force & texture profile analysis) and subjective (sensory evaluation) ways. For this study, a total of 108 (Duroc=80, Landrace=20, and Yorkshire=8) pigs were used for measuring blood lactate content at exsanguination, and a total of 108 pork loins were used for meat pH_(24 h,) WBS, TPA-hardness, and sensory hardness and initial hardness. Meat pH_(24 h,) was correlated to WBS (r=-0.44, P<0.001), and TPA-hardness (r=-0.45, P<0.001). However, pH_(24 h) was not significantly related to sensory initial tenderness parameters (sensory hardness & initial hardness). Tenderness parameters measured by objective and subjective ways were significantly related to each other. Blood lactate content measured at exsanguination was correlated to meat pH_(24 h) (r=-0.38, P<0.001), WBS (r=0.42, P<0.001), and TPA-hardness (r=0.21, P<0.05). However, significant correlations between blood lactate content and sensory initial tenderness parameters were not observed. Consequently, these results indicated that blood lactate content at exsanguination was correlated to objective tenderness of meat such as WBS and TPA-hardness, and meat with lower blood lactate content are more tender at first penetration compared to meat with higher blood lactate content.
机译：这项研究的目的是调查血液乳酸含量与肉的pH_（24 h），通过客观方法（华纳－布拉茨勒剪切力和质地分布分析）和主观（感官评估）方法测得的压痛之间的相关性。在本研究中，总共108头（Duroc = 80，Landrace = 20，Yorkshire = 8）的猪用于放血时测量血液乳酸含量，总共108头猪里脊肉用于肉pH_（24 h，）。 WBS，TPA硬度以及感觉硬度和初始硬度。肉的pH_（24 h，）与WBS（r = -0.44，P <0.001）和TPA硬度（r = -0.45，P <0.001）相关。但是，pH_（24 h）与感官初始触痛参数（感官硬度和初始硬度）没有显着相关。通过客观和主观方法测得的柔度参数之间存在显着相关性。放血时测得的血液乳酸含量与肉的pH_（24 h）（r = -0.38，P <0.001），WBS（r = 0.42，P <0.001）和TPA硬度（r = 0.21，P <0.05）相关。然而，未观察到血液中乳酸含量与感觉初始压痛参数之间的显着相关性。因此，这些结果表明，放血时血液中的乳酸含量与肉的客观嫩度有关，例如WBS和TPA硬度，与血液中乳酸含量较高的肉相比，血液中乳酸含量较低的肉在初次穿透时更嫩。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号