...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)
【24h】

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

机译：猕猴桃基溶液对牛肉米肉性状的影响半膜（顶部）

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 effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a SmartShape™ prototype and aged for 1 or 14 days. There was a significant effect (P<0.001) of the kiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. For compression of the samples no fixed effects were significant (P>0.05). Samples not injected (control) were the darkest (lowest L~* values) with no difference between samples injected with water and those injected with kiwi fruit solution. Injected samples had lower a~* (redness) values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin.
机译：一种基于奇异果的解决方案可改善牛肉的嫩度。研究了半膜及其对颜色稳定性的影响。进行了三种处理。 （1）注射溶液，（2）用水注射，（3）不注射。使用SmartShape™原型包装所有样品，并老化1或14天。猕猴桃溶液对剪切力有显着影响（P <0.001），注水样品和未注水样品之间无差异。对于样品的压缩，没有固定效果是显着的（P> 0.05）。未注入（对照）的样品最黑（最低L〜*值），注入水的样品与注入猕猴桃溶液的样品之间没有差异。注入的样品比未注入的样品具有较低的a *（红色）值。通常，未注射的样品具有较高的比率（630/580 nm）值，表明形成的肌红蛋白较少。

著录项

  • 来源
    《Meat Science》 |2011年第3期|p.468-471|共4页
  • 作者

    E.S. Toohey; M.J. Kerr; R. van de Ven; D.L. Hopkins;

  • 作者单位

    Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830, Australia;

    Industry & Investment NSW (Primary Industries), Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, Australia;

    Industry & Investment NSW (Primary Industries), Orange Agricultural Institute, Forest Road, Orange NSW 2800, Australia;

    Industry & Investment NSW (Primary Industries), Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, 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

    kiwi fruit solution; meat colour; tenderness; m. semimembranosus;

    机译：奇异果溶液;肉色压痛;米半膜;

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