Effect of crude fat concentration on NaCl concentration and metmyoglobin percentage in cured beef
2017
Hosokawa, H. (Iwate University, Morioka (Japan). Graduate School of Agriculture) | Tanimoto, C. | Muramoto, T.
This study examined the effect of crude fat concentration on NaCl concentration and metmyoglobin percentage in cured beef from Japanese Black and Japanese Shorthorn cattle. Muscle samples (100 or 500g M. semitendinosus) were cured with 6g NaCl for 1 or 3 days. After curing, crude fat and permeated NaCl concentrations (superficial and deep sections) and metmyoglobin percentages (surface, surface of superficial section, and surface of deep section) in muscle samples were analyzed. There were no significant relationships between crude fat concentration and permeated NaCl concentration in the 100g muscle samples after 1 and 3 days of curing. In the deep section of the 500 g muscle sample, the permeated NaCl concentration significantly decreased with crude fat concentration after 3 days of curing. Metmyoglobin percentages significantly decreased with crude fat concentrations in the surface of the deep section of the 100g muscle sample after 1 day of curing and in the superficial and deep sections of the 100g muscle sample after 3 days of curing.
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