Structure of muscle fibres in cooked ham products

被引：0

作者：

Trigo, David ^{[1
]}

Islam, Rafiqull ^{[2
]}

Josefowitz, Peter ^{[2
]}

Hildebrandt, Goetz ^{[1
]}

机构：

[1] FU Berlin, Fachbereich Vet Med, Inst Lebensmittelhyg, D-14163 Berlin, Germany

[2] Inst Lebensmittel Arzneimittel & Tierseuchen Berl, Berliner Betrieb Zentrale Gesundheitl Aufgaben BB, D-10557 Berlin, Germany

来源：

FLEISCHWIRTSCHAFT | 2008年 / 88卷 / 08期

关键词：

cooked ham; reformed meat; histology;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In 84 cooked ham products of different origin the destruction of the Muscle fibres caused by tumbling were histologically examined. The microscopic analysis showed that quantifiable changes in the cell Structure occur in five different forms: 1. central brightening up, 2. fragmentation, 3. granular destruction, 4. coalescence and vacuolisation and 5. foaming and netting. It was tried to systemise these alterations in form of a diagram and to set them in relation to the technology of tumbling. The proposed systematic scheme should help to make results objective and comparable in order to render a holistic assessment of the texture characteristics of cooked ham products.

引用

页码：95 / 98

页数：4

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