...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >Profile of biochemical traits influencing tenderness of muscles from the beef round
【24h】

Profile of biochemical traits influencing tenderness of muscles from the beef round

机译：影响牛肉回合肌肉压痛的生化特征的概况

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The objective of this study was to define the biochemical differences that govern tenderness and palatability of economically important muscles from the beef round using cuts with known tenderness differences. At 24 h postmortem, the longissimus dorsi (LD), gracillus (GR), adductor (AD), semimembranosus (SM), sartorius (SAR), vastus lateralis (VL), and vastus intermedius (VI) muscles were removed from ten market weight beef cattle. Sensory and biochemical characteristics were determined in each cut and compared with the LD. The GR, SAR and VI had sensory traits similar to the LD while the SM, AD and VL differed. The GR, SAR, AD, and SM all had multiple biochemical characteristics similar to the LD, while the VI and AD had numerous biochemical differences. While no one biochemical characteristic can be used to predict tenderness across all muscles, analysis of the biochemical characteristics revealed that in most beef round cuts postmortem proteolysis provided a good indication of the tenderization occurring during aging.
机译：这项研究的目的是使用已知的嫩度差异来定义控制牛肉圆中具有经济意义的肌肉的嫩度和适口性的生化差异。死后24小时，从十个市场中删除了背最长肌（LD），格拉克劳斯（GR），内收肌（AD），半膜肌（SM），缝线肌（SAR），侧大肌（VL）和中间大肌（VI）肌肉。体重肉牛。确定每个切口的感官和生化特征，并与LD进行比较。 GR，SAR和VI的感官特征与LD相似，而SM，AD和VL则不同。 GR，SAR，AD和SM均具有与LD相似的多种生化特征，而VI和AD具有许多生化差异。虽然没有任何一种生化特征可以用来预测所有肌肉的压痛，但是对生化特征的分析表明，在大多数牛肉切块中，死后蛋白水解提供了衰老过程中发生嫩化的良好指示。

著录项

  • 来源
    《Meat Science》 |2012年第3期|p.247-254|共8页
  • 作者

    M.J. Anderson; S.M. Lonergan; C.A. Fedler; K.J. Prusa; J.M. Binning; E. Huff-Lonergan;

  • 作者单位

    Department of Animal Science, Iowa State University, Ames, IA 50011, United States;

    Department of Animal Science, Iowa State University, Ames, IA 50011, United States;

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 5001 1, United States;

    Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 5001 1, United States;

    Department of Animal Science, Iowa State University, Ames, IA 50011, United States;

    Department of Animal Science, Iowa State University, Ames, IA 50011, United States;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    round; tenderness; beef;

    机译：回合;压痛;牛肉;

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