Effects of massaging parameters on turkey tight and beef semimembranosus muscles texture changes
2005
Zych, A. | Gajowiecki, L. | Lachowicz, K. | Sobczak, M. | Kotowicz, M. | Zochowicz, J.
The effect of time massaging (0, 2, 4, 6, 8 and 12 hours) and drum speed (5 and 20 rpm) on texture and thermal drip changes of selected beef and turkey muscles were studied. The higher values of hardness and chewiness being recorded in SM muscle than in ZMU. Massaging resulted in a reduction of hardness, chewiness and thermal drip losses and in augmentation of cohesiveness of muscles. The drum speed and time - dependent changes differed the muscles in the rate of parameters changes. A significant differences in textural parameters of both muscles were recorded after 6 hours massaged at 5 rpm drum speed and after 4 hours at 5 rpm drum speed and after 4 hours massaged at 20 rpm drum speed. Regardless of time massaging a 20 rpm drum speed caused more extensive texture and drip losses changes than massaging at 5 rpm drum speed. Regardless of massaging conditions a ZMU was more susceptible on textural parameters changes
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Central Agricultural Library