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牛肉嫩化技术的研究进展 总被引:1,自引:0,他引:1
肉品嫩度是肉的首要食用品质,它是消费者评判肉质优劣的最常用指标。肉嫩度的改善,多年来一直是国内外肉品科学研究的热点之一。宰后肉类的后期成熟和嫩化处理,是改善肉品嫩度的关键环节。对影响肉嫩度的宰前和宰后因素、目前嫩化方法及嫩化机制进行综述,最后对肉的嫩化趋势作出展望。 相似文献
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电刺激可以改变肉的品质,不论高压电刺激还是低压电刺激都对肉的嫩度有重大改善,虽然改善嫩度最好的处理是在宰后20分钟时用高压电刺激,然后速冻,但失水多、外观品质下降大。宰杀后20分钟低压电刺激也改善了肉嫩度,并且不影响肉的外观,失水量也没高压刺激多。宰后立即低压电刺激则增加了水损失。因此,宰后20分钟低压电刺激对肉品质改善是最佳的。电刺激后的肉在第3天或第10天嫩度进一步改善,而不经电刺激的肉一直坚 相似文献
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影响肌肉嫩度的因素及常用的嫩化方法 总被引:3,自引:1,他引:2
肉的品质受多方面因素的影响,其中最重要的一个因素就是嫩度,它直接影响着肉的食用价值和商品价值,反映着肉中各种蛋白质的结构特性。影响肉嫩度的因素有很多,本文从宰前因素和宰后因素对肌肉嫩度的影响以及常见的嫩化方法作了阐述。 相似文献
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目前普遍认为参与宰后肌肉嫩化的相关蛋白酶主要有溶酶体组织蛋白酶、蛋白酶体、钙激活蛋白酶、钙激活酶抑制蛋白和半胱天冬酶5 种,然而对于成熟过程中肉的嫩化程度及机理颇具有争议。大量的研究表明,上述5 种嫩化酶在参与肉嫩化过程中其自身生理生化特性在宰后也发生变化。本文综述5 种参与宰后肉嫩化酶的分子质量、存在部位、作用底物、作用位点、激活条件、最适pH值以及对其活性具有一定影响的抑制剂,并就其影响宰后肉嫩度的作用机理及其自身状态的变化进行分析与阐述,旨在为后续研究嫩化酶在宰后改善肉嫩度方面的应用条件提供参考。 相似文献
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《LWT》2005,38(8):895-901
The influence of different cooking treatments on tenderness and cooking loss, as main quality characteristics of chicken breast meat, was investigated. Industrial skinless chicken breast meat samples were designated as raw and marinated and cooked in the oven by hot air and hot air-steam mixture at 130, 150 and 170 °C, for 4, 8 and 12 min. Cooking losses were evaluated by weight changes before and after cooking, and tenderness changes were determined on cooked samples by measuring shear force using instrumental texture analysis. Results showed that marination, followed by air-steam cooking is the best combination to obtain the most tender chicken breast slices. The time and temperature of cooking showed similar effects on cooking loss and tenderness: short cooking time (4 min) and temperatures of 130–150 °C resulted in lower cooking losses and best meat tenderness, in both not marinated and marinated meat. Statistically significant correlations between tenderness and cooking loss indicated that the cooking loss correlated better with cooking time than with cooking temperature. An opposite phenomenon was observed for meat tenderness. 相似文献
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牦牛肉品质特性研究进展 总被引:2,自引:0,他引:2
牦牛肉是我国青藏高原的重要畜牧产品之一,在当地居民的膳食及高原地区的经济发展中占据重要地位。了解牦牛肉的肉质特性对于牦牛肉的精深加工和牦牛资源的合理开发有重要意义。本文综合近几年国内外相关研究,从营养品质、食用品质和加工品质3 个方面对牦牛肉的品质特性进行概述和分析,以期为牦牛肉的品质改善和产品开发提供参考和思路。牦牛肉营养价值高、绿色无污染、市场潜力大,但嫩度较差,今后需借助适当饲养方式和宰后处理方式对其嫩度进行改善。 相似文献
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These results confirm previous Australian experience that pressure-heat (P-H) treatment tenderises rigor meat effectively only after considerable periods at elevated temperatures; that prior ageing abolishes the effect; and that cold shortened meat is effectively tenderised. Yield point is also profoundly affected by P-H, although this effect is not related to tenderness. As predicted by the new G-filament theory of meat tenderness, P-H greatly weakens the G-filaments. These then break on extension by 50% but not if subsequently cooked. However the tensile properties of cooked meat support the weakening of G-filaments. A problem is that mild P-H treatments which are ineffective at tenderising, produce the same histological damage as harsher tenderising treatments. This paper reviews the considerable body of results on the P-H treatment of rigor meat that have now accumulated. The effects of pressure on the various filaments is discussed. The nature of the changes induced in the G-filaments remains obscure. 相似文献
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为探究包装方式和宰后不同时间包装对羊肉贮藏品质的影响,本研究对宰后1 h热分割羊肉和冷却成熟24 h后的分割羊肉分别进行热收缩包装、真空包装、贴体包装、50%(体积分数,下同)O2+50%CO2气调包装,测定其在(2±2)℃贮藏过程中pH值、色泽、贮藏损失率、蒸煮损失率、离心损失率、剪切力、挥发性气味的变化。结果表明:与宰后24 h包装相比,宰后1 h包装羊肉pH值在贮藏14 d时更高,但其贮藏期间色泽较好,色泽稳定性更高,贮藏损失率更低。从整体来看,3种真空处理(热收缩包装、真空包装、贴体包装)羊肉嫩度均优于气调包装羊肉,且宰后1 h包装时真空条件处理对羊肉嫩化效果最好,宰后24 h羊肉在贮藏前期气调包装对羊肉嫩化效果较好;而无论何时包装,热收缩包装和气调包装羊肉贮藏损失率均显著小于其他处理组(P<0.05),在贮藏前期色泽及稳定性较好,但贮藏后期色泽稳定性下降明显,气调包装羊肉在14 d时已部分发绿,贮藏21 d时挥发性气味变化显著。综上,宰后1 h包装有利于提高羊肉贮藏期间色泽及持水力,改善真空处理羊肉嫩度,宰后24 h包装可提高50%O2+50%CO2气调包装羊肉贮藏前期... 相似文献
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Alaa El-Din A. Bekhit Remy van de Ven Via Suwandy Fahri Fahri David L. Hopkins 《Food and Bioprocess Technology》2014,7(11):3136-3146
Despite the release of several reports highlighting the potential benefits of pulsed electric field (PEF) technology in food processing, there are limited studies on the use of PEF in meat processing, in particular with fresh meat. The effect of PEF on the quality of beef loins (Musculus longissimus lumborum, LL) at 1 day postmortem and topsides (Musculus semimembranosus: SM) at 1 and 3 days postmortem was investigated using a range of treatment combinations [voltages (5 and 10 kV) and frequencies (20, 50 and 90 Hz)]. The investigated parameters were purge loss, cooking loss and meat tenderness (shear force) to identify the optimum PEF treatment conditions for each muscle to evaluate the economic (in terms of purge and cooking losses) and texture benefits of PEF treatments. The tenderness of the loin samples was found to benefit from PEF treatment (19.5 % reduction in the shear force) regardless of the electrical input, whereas the level of tenderness of the topsides was increased by increasing the treatment frequency (4.1, 10.4 and 19.1 % reduction in the shear force at 20, 50 and 90 Hz, respectively). Higher purge loss (%) and lower cooking loss (%) were found in PEF-treated samples. It is interesting to observe that the level of SM tenderness improvement was not dependent on the meat postmortem time up to 3 days which allows greater flexibility in the use of PEF technology. 相似文献
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Christodoulou V Ambrosiadis J Sossidou E Bampidis V Arkoudilos J Hucko B Iliadis C 《Meat science》2006,73(3):529-535
The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing-finishing pigs on meat quality. In a 17wk study 48 growing-finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1-10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental groups in chemical composition (P>0.05). Fatty acid profiles, pH measurements and color evaluation did not differ among treatments (P>0.05), while cooking loss was significantly lower in the control group (P<0.05). The taste panel gave slightly higher scores for the tenderness and juiciness for the control group compared with the chickpea treatments (P<0.05). No differences were observed between control and experimental groups in taste scores (P>0.05). It is concluded that the replacement of soybean meal by extruded chickpeas, when substituted isonitrogenously and isoenergetically at inclusion levels up to 300kg/t of pig, does not influence significantly meat quality. 相似文献
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Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning 总被引:1,自引:0,他引:1
The effect of calcium chloride infusion at either 0.5 or 6 h post slaughter on tenderness, ageing rate and meat quality of pork longissimus muscle that had been boned at rigor or had undergone accelerated processing and conditioning at either 0?°C or 14?°C was investigated. The time of calcium infusion had no effect on the initial WBSF values or the aging rate. However, calcium infusion overall resulted in lower WBSF initially (1-day post-mortem) and also after 6 days ageing at 2?°C regardless of the processing procedures used. Calcium infusion did not, however, increase the ageing rate compared to comparable treatments that had not been calcium infused. Based on this observation and the myofibrillar fragmentation index results, it was concluded that the increased tenderness due to calcium infusion was not due to increased proteolysis as has been previously postulated, but was due to either a direct effect of calcium on tenderness, or an indirect effect of calcium via increased post-mortem glycolysis and pH decline rate resulting in reduced cold shortening. Calcium infusion had detrimental effects on drip loss and meat colour. 相似文献