Chemical composition, solubility of intramuscular collagen and texture of selected beef muscles
2011
Zajac, M. | Midura, A. | Palka, K. | Wesierska, E. | Krzysztoforski, K.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Przetworstwa Produktow Zwierzecych
The objective of the study was to determine the chemical composition of eight heifer muscles and the changes in solubility of intramuscular collagen, texture profile, and shear force at the 2 and 14 day of their post-slaughter ageing.The investigations were carried out on the following muscles: pactoralis profundus(PP), infraspinatus(IS), triceps brachii(TB), serratus ventralis(SV), biceps femoris(BF), semimembranosus(SM), semitendinosus(ST), and longissimus dorsi(LD) of the well fleshed heifers of the lowland black-white breed. The beef muscles under analysis varied in their basic chemical composition and in their collagen content. Among the raw muscles, LD contained the highest amount, and SM and BF the lowest amount of soluble collagen, whereas among the grilled muscles: IS and TB respectively. 14 days after the slaughter ageing, the collagen solubility in raw and grilled muscles increased by ca. 5,5 percent on average compared to the samples analyzed 2 days after the ageing. The ST and SM muscles were characterized by the highest TPA hardness and TPA chewiness values, whereas the SV, IS and LD by the lowest
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