• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>International conference of meat science and technology >Effect of aging time on tenderness and colour stability of modified-atmosphere packaged beef from mature cows during shelf life
【24h】

Effect of aging time on tenderness and colour stability of modified-atmosphere packaged beef from mature cows during shelf life

机译：老化时间对修饰 - 奶牛牛肉在保质期内的嫩枯和颜色稳定性的影响

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

摘要

Eight Friesian mature cows were used to evaluate the effect of aging time on tenderness and colour stability of beef in modified-atmosphere packaging (MAP) during shelf life. Loins were removed from each carcass at 24 h post-mortem, and cut into three pieces assigned to 0, 6, and 21 days of ageing. After each ageing time, loin sections were cut into 3 cm steaks, packaged individually using MAP (80 % O_2: 20% CO_2) and tenderness and color stability were evaluated at 0, 3, 6, and 9 d of simulated retail display. Initial toughness was lower for beef aged for 21 d compared with beef aged for 6 and 0 d, which did not differ. Beef aged for 0, 6, and 21 d showed 17, 35, and 12% decrease in shear force over the 9 d of display, respectively. Shear force after 9 days of display was similar for beef aged during 21 and 6 d, and lower than unaged beef. At 9 d of display in MAP, beef aged for 21 d showed higher lightness, and lower redness and yellowness than unaged beef and beef aged for 6 d, which did not differ. Meat discoloration (R630-R580) was higher for beef aged for 21 d compared with the other ageing times, with a mean value (6.25) lower than the proposed threshold for consumer acceptability. Ageing for 6 d tend to improve beef tenderness with similar colour stability to unaged beef, while ageing for 21 d decreased colour stability reducing beef shelf life in MAP.
机译：八个弗里斯成熟奶牛用于评估老化时间对保质期内改性气氛包装（MAP）中牛肉的柔软性和颜色稳定性的影响。在验尸24小时将腰部从每种胎体中除去，切割成衰老的0,6和21天的三件。在每个老化时间后，将腰部切片切成3cm牛排，使用地图单独包装（80％O_2：20％CO_2），并在0,3,6和9d的模拟零售显示器中评估柔软和颜色稳定性。对于21d的牛肉与6和0d的牛肉相比，牛肉较低的初始韧性降低，其没有差异。牛肉在0,6和21d显示为17,35和12％的显示器上的剪切力下降。在显示器9天后的剪切力类似于21和6d期间的牛肉等，并且低于单位的牛肉。在地图中的9 d展示中，21d的牛肉表现出较高的亮度，并且比6d的1个牛肉和牛肉更低的发红和黄色，这没有不同。与其他老化时间相比，肉味（R630-R580）较高的牛肉（R630-R580）较高，平均值（6.25）低于所提出的消费者可接受性的阈值。老化6天倾向于改善具有类似颜色稳定性的牛肉压痛，同时21 d衰老降低了在地图中降低了牛肉保质期的颜色稳定性降低。

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