Inhibition of metmyoglobin formation in fresh beef by pressure treatment

被引：63

作者：

Cheah, PB ^{[1
]}

Ledward, DA ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI & TECHNOL,READING RG6 6AP,BERKS,ENGLAND

来源：

MEAT SCIENCE | 1997年 / 45卷 / 03期

关键词：

D O I：

10.1016/S0309-1740(96)00112-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Application of pressures of 80-100 MPa for 20 min improved the colour stability, as measured by rate of metmyoglobin formation, of longissimus dorsi and psoas major beef muscles exposed to air 2 clays post-slaughter. However, pressure treatment of these muscles at 7-20 days post-slaughter did not improve their colour stability. It is suggested that pressure inhibits, at least partially, the mechanism(s) responsible for the low colour stability of very fresh beef. (C) 1997 Elsevier Science Ltd.

引用

页码：411 / 418

页数：8

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