TENDERIZING, AGING, AND THAWING EFFECTS ON SENSORY, CHEMICAL, AND PHYSICAL-PROPERTIES OF BEEF STEAKS

被引：17

作者：

MITCHELL, GE ^{[1
]}

GILES, JE ^{[1
]}

ROGERS, SA ^{[1
]}

TAN, LT ^{[1
]}

NAIDOO, RJ ^{[1
]}

FERGUSON, DM ^{[1
]}

机构：

[1] LIVESTOCK & MEAT AUTHOR QUEENSLAND,BRISBANE,QLD 4007,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04717.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability.

引用

页码：1125 / 1129

页数：5

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