首页> 外文会议>International Flavor Conference >MULTIQUALITY ENHANCEMENT OF MUSCLE FOOD: A HYPOTHESIS EXPLAINING HOW HYDRODYNAMIC PRESSURE (HDP)-TREATMENT LEADS TO MEAT TENDERNESS.
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MULTIQUALITY ENHANCEMENT OF MUSCLE FOOD: A HYPOTHESIS EXPLAINING HOW HYDRODYNAMIC PRESSURE (HDP)-TREATMENT LEADS TO MEAT TENDERNESS.

机译:肌肉食品的多种性能:解释流体动力学(HDP) - 治疗如何导致肉嫩的假设。

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摘要

The tenderness of beef has a profound effect on a consumer's acceptance and purchase decision. While traditional aging of the muscle tissue of a slaughtered typically leads to a flavorful and tender meat product, the complex biochemical changes and interactions that occur during the conversion of muscle to meat do not account for all of the tenderization that is possible. Variables such as age, breed, sex, muscle cut, feeding regimen, etc. must all be considered. Hydrodynamic pressure (HDP)-treatment of meat has shown promise in tenderizing meat in a more consistent and uniform manner. The HDP-effect on meat tenderness is based on the theory that a pressure Shockwave passes through water and disrupts any other object in the water; in the case of muscle the Shockwave passes through the meat since meat is >70% water and disrupts all of the solid, material in the meat. Data examining HDP-treatment and its effect on tenderness show that HDP-treatment induces changes in meat tenderness in a manner that is different from that of traditional aging. The HDP-treatment effect seems to be for specific meat proteins, principally c-protein. A theory of HDP shock treatment and its relationship to meat tenderness is presented.
机译:牛肉的温柔对消费者的接受和购买决定具有深远的影响。虽然屠宰的肌肉组织的传统衰老通常导致美味和嫩的肉类产品,但在肌肉转化为肉类到肉类期间发生的复杂生化变化和相互作用不会占所有可能的招标。必须考虑诸如年龄,品种,性别,肌肉切割,喂食方案等的变量。水动力压力(HDP) - 肉类的治疗表明,以更一致和均匀的方式促使肉类嫩化。对肉类柔软的HDP效应是基于压力冲击波通过水并扰乱水中的任何其他物体的理论;在肌肉的情况下,冲击波穿过肉,因为肉类> 70%的水,扰乱了肉中的所有固体材料。研究HDP治疗的数据及其对柔软的影响表明,HDP治疗以不同于传统衰老的方式诱导肉嫩变化。 HDP治疗效果似乎是特定的肉类蛋白,主要是C蛋白。提出了一种HDP休克治疗理论及其与肉类压痛的关系。

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