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首页> 外文期刊>Meat Science >SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)
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SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

机译：SmartStretch™技术。 IV。对热粘合牛肉长角iff（M。gluteus medius）的肉质的影响

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摘要

The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch~(™)) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.05) improved in 0 day aged stretched samples over the un-stretched control. After 8 days ageing there was no longer a difference in the tenderness between stretch treatments. Meat aged for 8 days was significantly more tender than 0 day aged meat irrespective of treatment. Sarcomere length was significantly (P<0.05) increased by stretching. There was a significant (P<0.05) negative relationship between sarcomere length and shear force. Presentation traits, such as purge loss and fresh colour, were unaffected by the stretch treatment, while cooking loss was significantly (P<0.05) reduced by stretching in the 0 day aged samples.
机译：对米性状的影响。在拉伸（SmartStretch TM）和老化（老化0或8天）之后，评估从幼牛热结合的臀肌。在0天老化的拉伸样品中，与未拉伸的对照相比，在减少的剪切力测量中所体现的柔韧性显着改善（P <0.05）。老化8天后，拉伸治疗之间的压痛不再存在差异。无论处理如何，老化8天的肉比0天龄的肉明显更嫩。拉伸使肌节长度显着增加（P <0.05）。肌节长度与剪切力之间存在显着的负相关（P <0.05）。拉伸处理不会影响外观特征，如吹扫损失和新鲜的颜色，而在0天老化的样品中，通过拉伸可以显着减少烹饪损失（P <0.05）。

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  • 来源
    《Meat Science》 |2012年第4期|p.527-532|共6页
  • 作者

    JohanneTaylor; Edwina S.Toohey; Remy van de Ven; David L Hopkins;

  • 作者单位

    NSW Department of Primary Industries, Head Office, 161 Kite Street, Orange NSW 2800 Australia;

    NSW Department of Primary Industries, Comer Hampden and Cobra Streets, Dubbo NSW 2830 Australia;

    NSW Department of Primary Industries, Orange Agricultural Institute, Forest Rd, Orange NSW 2800 Australia;

    NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Binni Creek Road, Cowra NSW 2794 Australia,University of New England, Armidale, NSW 2351 Australia;

  • 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

    smartstretch~(™); tenderness; hot-boning; beef;

    机译：smartstretch〜（™）;柔软度;热粘合;牛肉;

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