Relationships between post-mortem pH changes and some traits of sensory quality in veal.
作者： Florence Guignot , C. Touraille , A. Ouali , M. Renerre , G. Monin
DOI: 10.1016/0309-1740(94)90049-3
关键词:
摘要: The aim of this study was to evaluate the relationships between rate and extent post-mortem pH changes colour, cooking loss eating quality veal. experiment used 12 calves aged 18 weeks. Variations in ultimate were induced by adrenalin administration (0.1-0.4 mg/kg liveweight) six animals. Measurements made on Longissimus thoracis muscle. osmotic pressure measured at 0.5 h, 4 h 29 after slaughter. Pigment content, drip slaughter, colour 2 days 9 Cooking loss, tenderness, juiciness flavour roasts assessed Correlations traits values higher with than or Lightness, redness reflectance decreased when increased. Drip correlated fall (r = -0.80, P < 0.01 h), while -0.94, 0.01). Ultimate sensory linearity positively 0.83) for 0.81 0.71 flavour, respectively).
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