Beef sausage structure affected by sodium chloride and potassium lactate
| Autor: | Jean Luc Vendeuvre, Richard G. Taylor, Roland Labas, Jean Luc Martin, Thierry Astruc |
|---|---|
| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), EWOS Innovation, Partenaires INRAE, OFIVAL (French agency of meat, breeding and poultry), INTERBEV (French Cattle and Meat Association), INRA (Clermont Fd-Theix), CICS (University Clermont-Fd) |
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Sarcolemma
Beef sausage Sodium 0402 animal and dairy science chemistry.chemical_element food and beverages 04 agricultural and veterinary sciences beef sausage 040401 food science 040201 dairy & animal science potassium lactate chemistry.chemical_compound 0404 agricultural biotechnology chemistry Solubilization Pork meat sodium chloride [SDV.IDA]Life Sciences [q-bio]/Food engineering microscopy Composition (visual arts) [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Muscle fibre Potassium lactate Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2008, 80 (4), pp.1092-1099. ⟨10.1016/j.meatsci.2008.05.007⟩ |
| ISSN: | 0309-1740 |
| Popis: | International audience; A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved fibres (histological data). The altered regions presented a large disorganization of the myofilaments and a solubilization of the sarcolemma and of the Z lines. K-lactate addition had no marked effects on meat structure. The preparation containing some sheep meat was more sensitive to salt than the others containing only bovine meat. The level of alteration was much lower than those obtained in pork meat in another study. Technological conditions used to modify the internal muscle fibre structure during sausage processing depend on the species used. Therefore, the classification of the sausage preparation to "meat preparation" or "meat product" under the EU regulation (EC) No. 853/2004 (which assign meat preparations to meat if the product has undergone a process insufficient to modify the internal muscle fibre structure of the meat) must be systematically controlled when changing the meat sausage composition. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect