PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF PH DECLINE

被引：4

作者：

PETERSON, DW

LILYBLADE, AL

机构：

[1] Dept of Avian Sciences, University of California, Davis, California

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08520.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of slowing the rate of pH decline on the toughening effect of cutting chicken pectoralis muscle shortly after slaughter was studied by injection of NaHCO3/Na2CO3 buffer into the muscle immediately after evisceration. Buffer injected to a calculated level of 0.48% solids resulted in cut muscles with an ultimate mean pH of 6.5, which were completely tender after 24 hr aging. Buffer injected at a calculated level of 0.72% solids resulted in muscles which were adequately tender after 5 hr aging and extremely tender (ultimate pH 6.7) after 24 hr aging. Untreated cut control muscles were relatively tough after 24 hr aging (ultimate pH 5.75–5.78). Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：857 / 858

页数：2

共 14 条

[1]

de FREMERY DONALD, 1963, JOUR FOOD SCI, V28, P173

[2]

DE FREMERY DONALD, 1960, FOOD RES, V25, P73

[3] TEMPERATURE AND PH CHANGES IN POULTRY BREAST MUSCLES AT SLAUGHTER [J].