RATE OF PH DECLINE IN BEEF MUSCLE STORED AT ABOVE-FREEZING AND BELOW-FREEZING TEMPERATURES

被引：7

作者：

WINGER, RJ

FENNEMA, O

MARSH, BB

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,MUSCLE BIOL LAB,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09115.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef stemomandibularis muscle at both ‐3°C and 15°C. No acceleration of the “overall” rate of rigor development was observed in these muscles as the storage temperature was reduced from 0 to ‐3°C. It was observed, however, that the rate of rigor development over the first 5‐7 hr of storage was greater at both 0 and ‐2°C than at 15°C. The complex, nonlinear rates of pH decline, especially at 0 and ‐2°C were mathematically evaluated using spline analysis to define the rates of rigor development during storage. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1681 / 1685

页数：5

共 27 条

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