MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

Autor:	P.M. Dobbie, A.E.D. Bekhit, Mustafa M. Farouk, Adam Stuart, S. Hurst, M. Beggan
Rok vydání:	2007
Předmět:	Tenderness Rapid rate High oxygen medicine food and beverages Food science medicine.symptom Raw meat Safety Risk Reliability and Quality Food Science Mathematics
Zdroj:	Journal of Food Quality. 30:1023-1039
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.2007.00175.x
Popis:	Meat quality attributes of venison and beef “semimembranosus” muscle stored at −1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lower in venison compared to beef. μ-Calpain activities at pH 7.4 and 5.5 were higher and the activity of μ + m-calpain at pH 5.5 (and not at pH 7.4) was lower in venison compared to beef. L*, a*, b*and chroma in meat from both species increased with chilled storage time (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::074dd02967f1e77f567be55643774632 https://doi.org/10.1111/j.1745-4557.2007.00175.x Zobrazit plný text záznamu Plný text ve formátu PDF