PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT
PRE-RIGOR PRESSURIZATION OF MUSCLE - EFFECTS ON PH, SHEAR VALUE AND TASTE PANEL ASSESSMENT
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DOI：
10.1111/j.1365-2621.1973.tb01409.x
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发表时间：
1973-01-01
影响因子：
3.9
通讯作者：
MACFARLA.JJ
中科院分区：
文献类型：
--
作者：
MACFARLA.JJ
嫩度是影响肉类作为食品可接受性的一个重要属性。它受到结缔组织状态和纤维蛋白质收缩状态的极大影响（Bouton和Harris，1972 a，B; Marsh和Leet，1966）。据报道，流体静压影响肌肉张力的发展（约翰逊等人，一九五四年;布朗，1957年;约翰逊和Eyring，1970），张力根据肌肉加压的温度而增加或减少。张力-温度关系似乎受到肌肉来源的动物种类的影响。此外，据报道，肌肉中发生的化学过程受到压力的影响（Deuticke和Ebbecke，1937）。从上述研究中可以看出，在肌肉僵硬开始之前施加于肌肉的压力可以影响随后的生化反应和肌肉的收缩状态，从而可能影响肉的食用质量。本文报道了在这方面对绵羊和牛肌肉进行的研究结果。
TENDERNESS is an important attribute of meat affecting its acceptability as a food. It is greatly influenced by the state of the connective tissue and the contraction state of the fibrillar proteins (Bouton and Harris, 1972a, b; Marsh and Leet, 1966). Hydrostatic pressure has been reported to influence the development of tension in muscle (Johnson et al., 1954; Brown, 1957; Johnson and Eyring, 1970), the tension being increased or decreased according to the temperature at which the muscle is pressurized. The tension-temperature relationship appears to be influenced by the animal species from which the muscle is obtained. Also, the chemical processes that occur in muscle have been reported to be influenced by pressure (Deuticke and Ebbecke, 1937). From the studies referred to above it appeared that pressure applied to muscle before the onset of rigor could influence subsequent biochemical reactions and the contraction state of muscle, and consequently might affect the eating quality of meat. This paper reports the results of studies in this area which have been carried out on sheep and ox muscles.