MYOFIBRIL FRAGMENTATION INDEX AS AN IMMEDIATE POSTMORTEM PREDICTOR OF BUFFALO MEAT TENDERNESS

被引：32

作者：

Rajagopal, Kavitha ^{[1
]}

Oommen, George T. ^{[2
]}

机构：

[1] Dept Anim Husb, Vet Dispensary Parambilpeedika, Malappuram 676317, Kerala, India

[2] Coll Vet & Anim Sci, Dept Livestock Prod Technol, Trichur, Kerala, India

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

LONGISSIMUS MUSCLE; AGING TIME; TENDERIZATION; BEEF; STEAKS; PROTEINS; CALPAIN; FRESH; BREED; LOIN;

D O I：

10.1111/jfpp.12331

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was undertaken to compare and correlate the myofibril fragmentation index (MFI) of fresh buffalo longissimus steaks with Warner-Bratzler shear force (WBSF) and the subjective measurement of overall tenderness to suggest the suitability of MFI as a predictor of cooked buffalo meat tenderness. The study revealed a significant positive correlation (P < 0.01) between MFI and WBSF from day 1 to 8. The mean correlation coefficients (r(2)) of overall tenderness with MFI and WBSF were 0.61 and 0.73, respectively. This indicates that MFI could be used as an objective method of evaluation of tenderness of buffalo meat as it is strongly correlated with the overall tenderness and WBSF. Therefore, MFI of raw aged buffalo longissimus steaks can be used as a predictor of cooked buffalo meat tenderness enabling selection of tender meat for retail sale and processing. Furthermore, the results imply that significant tenderization occurs during the first 24 h postmortem.

引用

页码：1166 / 1171

页数：6

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