The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation
| Autor: | L. Vachon, T.M. Ngapo |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Male
Time Factors Sus scrofa Shear force Centrifugation Loin 0404 agricultural biotechnology Myofibrils medicine Animals Homogenizer Food science Particle Size Muscle Skeletal Chemistry 04 agricultural and veterinary sciences 040401 food science Tenderness Red Meat Proteolysis Particle-size distribution Female Particle size medicine.symptom Myofibril Food Science |
| Zdroj: | Meat Science. 133:166-172 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2017.07.002 |
| Popis: | Particle size analysis has been proposed as a measure of myofibrillar fragmentation resulting from post-mortem proteolysis in meat. The aim of this study was to examine the effect of homogenisation speed, dispersing aggregate size and centrifugation on particle size characteristics of pork loin. Particle size characteristics were significantly (P≤0.023) greater for samples aged 2 than 8d for all but the 80 and 90% quantiles. Differentiation with ageing was only achieved when homogenised at 11,000rpm using the smaller dispersing aggregate (9 vs 13mm rotor diameters). Centrifugation had no effect on particle size characteristics. Significant correlations with MFI (r=-0.40 to -0.81, P |
| Databáze: | OpenAIRE |
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