Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.
作者： Yong-Hong Feng , Song-Shan Zhang , Bao-Zhong Sun , Peng Xie , Kai-Xin Wen
DOI: 10.3390/FOODS9060806
关键词:
摘要: This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic (SPS), myofibrillar (MPS), and microstructure of seven beef muscles during aging. From six carcasses Xinjiang brown cattle, a 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), biceps femoris (BF) were collected, portioned, assigned aging periods (1, 3, 7, 9, 11, 14 day/s) 42 used per storage period. IN muscle showed highest pH (p 0.05) as period increased. The lowest TPS found RH on day 1, 7 14. negative correlations with MFI, TPS, MPS < 0.01). results suggest that changes fiber structure are related location carcass These provide new insights optimize processing different enhance our understanding biological characteristics cattle muscles.
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