Effects of calcium salts on beef longissimus quality
Effects of calcium salts on beef longissimus quality
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DOI：
10.1016/s0309-1740(02)00201-2
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发表时间：
2003-07-01
期刊：
影响因子：
7.1
通讯作者：
Johnson, DE
中科院分区：
文献类型：
--
作者：
Lawrence, TE;Dikeman, ME;Johnson, DE
本研究的目的是评价钙盐注射浸泡对牛肉品质性状的影响。用蒸馏水或0.1、0.2或0.1%的蒸馏水(重量百分比)注射腰部。3M抗坏血酸钙、氯化钙或乳酸钙溶液。未注射的腰部作为对照。视觉和仪器颜色评价显示，抗坏血酸钙加速肌红蛋白氧化，且任何钙盐的摩尔浓度增加引起的速度更快(P
The objective of this research was to evaluate the effects of injection marination with calcium salts on beef longissimus quality traits. Strip loins were injected (11% by weight) with distilled water or a 0.1, 0.2, or 0. 3 M solution of calcium ascorbate, calcium chloride, or calcium lactate. Non-injected loins served as controls. Visual and instrumental color evaluations indicated that calcium ascorbate accelerated myoglobin oxidation, and increasing molar concentration of any calcium salt caused faster (P