Postmortem Muscle Metabolism and Meat Tenderness
作者:
C. R. CALKINS,
L. J. BRANECKY,
T. R. DUTSON,
G. C. SMITH,
Z. L. CARPENTER,
期刊:
Journal of Food Science
(WILEY Available online 1983)
卷期:
Volume 48,
issue 1
页码: 23-25
ISSN:0022-1147
年代: 1983
DOI:10.1111/j.1365-2621.1983.tb14780.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTLeft sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower‐metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tendernes
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