A comparison of the quality characteristics of pale, soft and exudative beef and pork

被引：24

作者：

Aalhus, JL ^{[1
]}

Best, DR ^{[1
]}

Murray, AC ^{[1
]}

Jones, SDM ^{[1
]}

机构：

[1] Agr & Agri Food Canada, Lacombe Res Ctr, Meat Res Sect, Lacombe, AB T4L 1W1, Canada

来源：

JOURNAL OF MUSCLE FOODS | 1998年 / 9卷 / 03期

基金：

澳大利亚研究理事会;

关键词：

D O I：

10.1111/j.1745-4573.1998.tb00660.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef and pork carcasses of normal quality were compared to those subjectively scored as PSE (pale, soft, exudative) postslaughter. Compared to normal meat, the PSE samples from both beef and pork exhibited a lower pH, and glycogen content early postmortem while lactate concentration L* hue angle and chroma values were elevated (P<0.05). Drip loss for both PSE beef and pork was also higher than normal meat with a 2.8-fold increase for PSE beef and a 1.3-fold increase for PSE pork. Shear values for PSE beef were over I kg lower than control beef whereas shear values for PSE pork were over I kg higher compared to normal pork (P<0.05). If is clear from these data that rapid pH drops during early postmortem do not always result in similar changes in tenderness. A more complete understanding of the underlying cellular mechanisms of tenderization, electrical stimulation and the PSE condition should help to elucidate the paradox.

引用

页码：267 / 280

页数：14

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