μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postm...μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.展开更多
Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of differen...Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.展开更多
基金Supported by the National High Technology Research and Development Program of China(2006BAD05A03)~~
文摘μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.
文摘Madurese s;picy dried beef is an indegenious sun dried meat incorporating cooking salt, cane sugar and spices and have not been explored scientifically. The purpose of this study was to find out the effect of different concentrations of cooking salt and cane sugar on physico-chemical and organoleptic quality of Madurese spicy dried beef. Randomized Block Design with two factors namely concentration of cooking salt （1%, 2% and 3% w/w） and cane sugar （3%, 6% and 9% w/w）, and three replications were used in this study. The increasing amount of either cooking salt and cane sugar incorporated during preparation affected the samples salt, total sugar and moisture contents as well as it＇s aw value and texture of end products. From the organoleptic properties it was found that these treatments only affected the taste of spicy dried beef. Best sample was obtained from incorporating 3% cooking salt and 6% cane sugar with moisture content： 7.11%, aw： 0.354, salt content： 8.17%, total sugar content： 16.91%, texture： 0.0107 kiloNewton and panelists scores tbr texture 5.03; taste 4.53 and colour 5.31. Amino acids profile analysis of best sample showed that the most dominant amino acid was Glutamic acid （7.34%） followed by Aspartic acid （4.15%）, Lysine （3.30%） and Leucine （3.22%）. It can be concluded that to get the best spicy dried beef, the amount of 3% cooking salt and 6% cane sugar should be incorporated during preparation.
