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The influence of elevated temperature conditioning on bison (Bison bison bison) meat quality

机译：高温条件对野牛（Bison bison野牛）肉品质的影响

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Elevated temperature conditioning (ETC: 10℃ until 10 h post mortem) was effectively employed as a means of cooling bison carcasses in order to avoid the cold-induced meat quality defects that are a risk with conventional bison carcass chilling (0-2℃ for 24 h). The ETC treatment maintained internal M. Longissimus lumborum and M. Semimembranosus temperature above 10℃ within the first 10 h post mortem. The time/temperature combination did not result in significant evaporative loss, although loss of weight during carcass cooling can represent a practical economic loss. ETC accelerated post-mortem glycolysis and pH decline, and resulted in samples of lighter, more intense red colour than those conventionally chilled. Significant improvement in both initial tenderness and tenderization during ageing was realized with the use of ETC.
机译：高温调理（ETC：10℃直到死后10小时）被有效地用作冷却野牛car体的一种方法，以避免因传统的野牛car体冷（0-2℃冷冻）而引起的冷感肉质缺陷。 24小时）。在死后的前10小时内，ETC处理将腰部内部M. Longissimus腰和中间膜M.半膜温度保持在10℃以上。时间/温度的组合并没有导致明显的蒸发损失，尽管在cooling体冷却期间重量的损失可以代表实际的经济损失。 ETC加速了验尸后的糖酵解和pH下降，并导致样品比常规冷藏的样品更淡，更强烈的红色。通过使用ETC，可以实现初期压痛和老化过程中的压痛的显着改善。

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