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首页> 外文期刊>Meat Science >Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham
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Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham

机译：死后肉的质量和性别影响干腌火腿的质地和蛋白质分解

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摘要

Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sul- phate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post- mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80/100), hardness, springiness, cohesiveness and chewiness, were significantly lower (P < 0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P < 0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material.
机译：通过仪器质地轮廓分析（TPA）和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）进行的蛋白质降解分析，对30种干腌火腿进行了测定，这些火腿来自四种不同的宰后肉品质类别（PSE，RSE） ，RFN和DFD）。主要区别在于PSE和RFN肉品质的干腌火腿。与RFN质量等级相比，PSE中的渗透力（80/100），硬度，弹性，凝聚力和耐嚼性显着降低（P <0.05）。相对于RFN类，PSE在150 KDa和85 KDa时，较高的蛋白水解作用和不存在碎片的影响以及RSE和DFD类的中间蛋白水解作用，影响了成熟过程的速率。观察到性别的影响是从雌猪获得的火腿中显着（P <0.05）低硬度。为了使干腌火腿生产具有更好的均匀性，成熟的持续时间应适合于初始pH和原料的滴水损失参数。

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