期刊
MEAT SCIENCE
卷 88, 期 3, 页码 468-471出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.01.028
关键词
Kiwi fruit solution; Meat colour; Tenderness; m. semimembranosus
资金
- Meat and Livestock Australia
- Meat and Wool New Zealand
- Industry & Investment NSW (Primary Industries)
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 (TM) 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. Crown Copyright (c) 2011 Published by Elsevier Ltd. All rights reserved.
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