On the assessment of water-holding capacity of hot- vs cold-boned pork.
作者： Riëtte L.J.M. van Laack , Frans J.M. Smulders
DOI: 10.1016/0309-1740(92)90101-9
关键词:
摘要: The effects of time boning and storage period on creatine kinase (CK) activity, transmission value, drip losses water-holding capacity (WHC) measured by various methods was investigated. At 40 min post-mortem 30 pig carcasses with pH values > 6·2 in the loin were selected. right each carcass hot boned vacuum packaged immediately. left cold after overnight chilling at 2 ± 2°C. After 1, 5 12 days 0 1°C, 10 hot- cold-boned loins unpacked sampled. Time did not affect losses. 1 day CK activity higher than pork. Sarcomere lengths affected boning. WHC investigated two controlled methods. A filter-paper press method sensitive enough to assess differences vs results a gravimetric depended sample location. Results test decreased increasing periods. suggest that under experimental conditions rates hot-boned carcass-attached muscles similar.
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