期刊
MEAT SCIENCE
卷 80, 期 3, 页码 948-951出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.03.017
关键词
electrical stimulation; delay chilling; beef; ultrastructure
This study was designed to explore the effects of low voltage electrical stimulation and delay chilling on the ultrastructure of beef longissimus muscle. The results showed that 44.9% of sarcomeres in the ES samples had contractile zones, and 16.9% of sarcomeres adjacent to contractile zones were stretched in 100 views of electron microscopy. The ultrastructures of 60.9% of sarcomeres changed when the samples were electrically stimulated and then delay-chilled. Contractile bands play an important role in meat tenderization during postmortem aging. (C) 2008 Elsevier Ltd. All rights reserved.
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