{"title":"Comparison of functional and sensory attributes of high pH values in Semimembranosus and Longissimus dorsi of bull muscles during aging.","authors":"T Lesiów, H W Ockerman","doi":"10.1002/(sici)1521-3803(199810)42:05<314::aid-food314>3.3.co;2-0","DOIUrl":null,"url":null,"abstract":"<p><p>Functional and sensory attributes were evaluated during aging for 96 h of high ultimate pH (pH > 6.2) Semimembranosus (Sm) from bulls. To investigate if type of muscle has an influence on these factors from dark, firm and dry (DFD) meat, the Sm muscle was compared with the Longissimus dorsi (Ld) muscle. Significant changes in pH and water holding capacity (WHC), dominant wavelength, lightness and viscosity were found between these muscles. The remaining functional and sensory properties between these muscles did not change significantly during storage. Bull's Sm muscle had lower pH (after 24, 48 and 72 h), WHC (after 24 and 48 h) and viscosity (after 24, 48, 72 and 96 h). However, the Sm muscles had higher cooking losses, less intensive flavour, less juiciness, tenderness and firmness.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1998-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(sici)1521-3803(199810)42:05<314::aid-food314>3.3.co;2-0","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Functional and sensory attributes were evaluated during aging for 96 h of high ultimate pH (pH > 6.2) Semimembranosus (Sm) from bulls. To investigate if type of muscle has an influence on these factors from dark, firm and dry (DFD) meat, the Sm muscle was compared with the Longissimus dorsi (Ld) muscle. Significant changes in pH and water holding capacity (WHC), dominant wavelength, lightness and viscosity were found between these muscles. The remaining functional and sensory properties between these muscles did not change significantly during storage. Bull's Sm muscle had lower pH (after 24, 48 and 72 h), WHC (after 24 and 48 h) and viscosity (after 24, 48, 72 and 96 h). However, the Sm muscles had higher cooking losses, less intensive flavour, less juiciness, tenderness and firmness.
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