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首页> 外文会议>International conference of meat science and technology >Effects of marinated whole or slices of muscles concerning beef palatability
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Effects of marinated whole or slices of muscles concerning beef palatability

机译：腌制的整体或肌肉切片的影响与牛肉不孕性有关

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The aim of this study was to investigate whether marination by injecting on whole muscle or by tumbling slices has an effect on beef palatability. Two beef Semimembranosus muscles, aged three days, from the same animal have been used in this study. One of the Semimembranosus muscle was injected at 110%; the other muscle was cut into slices and tumbled alternatively with 12% of the same brine. The two muscles were stored under vacuum for 48H at 4°C. They were cooked in the same way. This experiment was repeated twice. Tenderness was evaluated by Warner Bratlzer shear force and cooking yields were calculated. The results show that there is no significant effect on the cooking yields. Nevertheless, there is a really significant difference of tenderness between the two different types of marination (p<0.01). Indeed, muscle cut into slices and tumbled was tenderer than whole muscle injected. In terms of tenderness, tumbling slices is more efficient than injected whole muscle. It should be recommended to manufacturers as they will be able to provide meat of higher quality.
机译：本研究的目的是调查是否通过在整个肌肉上注射或翻滚切片进行浆液对牛肉的适口性有影响。这项研究已经使用了来自同一动物的两年牛肉半聚物肌肉。其中一个半膜肌肉注射110％;将其他肌肉切成切片并含有12％的相同盐水翻滚。将两种肌肉在真空下储存48小时，在4℃下储存48小时。他们以同样的方式煮熟。该实验重复两次。通过华纳布拉特列塞剪力力和烹饪产量评估压痛。结果表明，对烹饪产量没有显着影响。尽管如此，两种不同类型的腌制之间的压痛差异非常重要（P <0.01）。实际上，切成切片并翻滚的肌肉比整个肌肉注射。在柔软方面，翻滚切片比注射整个肌肉更有效。应该推荐给制造商，因为它们将能够提供更高质量的肉类。

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