EFFECT OF TIME OF SAMPLING POSTMORTEM ON MYOFIBRIL FRAGMENTATION INDEX OF MEAT

被引：5

作者：

CROUSE, JD

KOOHMARAIE, M

机构：

[1] USDA, ARS, Roman L Hruska U.S. Meat Animal Research Center, Clay Center, Clay Center, Nebraska, 68933

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06065.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The usefulness of myofibril fragmentation index (MFI) in predicting shear force of cooked meat was studied on muscle samples obtained immediately after death and aged or after aging the muscle in the intact carcass for about 7 days. The MFI values of cores obtained at the time of death (MFIO) of the animal were lower than those obtained after aging the meat (MFIA) in the intact carcass (69.18 vs. 81.38). However, correlations between MFI values with shear force values were similar for each sampling procedure (MFIO, r = ‐0.57; MFIA, r = ‐0.60). Results indicate that the biopsy of animals for MFI observations could possibly be useful in estimating tenderness. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：254 / &

共 7 条

[1] RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE [J].