Quality and acceptability evaluation of soy-cheese (Tofu) enhanced with meat

Meat Research Pub Date : 2023-04-30 DOI:10.55002/mr.3.2.50
E. Apata, RA Sunmola, O. Olaleye, O. Apata
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Abstract

The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.
加肉酱油(豆腐)的质量及可接受性评价
本研究的目的是了解牛肉的物理化学性质与动物牙齿年龄的关系。实验采用T1、T2、T3、T4、T5 5个处理,T1 = 0个恒切牙,T2 = 2个恒切牙,T3 = 4个恒切牙,T4 = 6个恒切牙,T5 = 8个恒切牙,共10个重复。实验发现,a*色带在T5和T2中显著高于其他色带(P=0.0008), c*色带在T5中显著高于T1、T3和T4 (P=0.0116)。在死后24小时至1周内,年龄在T1至T5的肉牛的牙龄成熟度对肉牛的滴漏损失没有影响,但在死后第5天,牙龄成熟度对滴漏损失有显著影响。室温至100℃保温40分钟的蒸煮损失在T1阶段显著高,在T5阶段显著低。在100°C、保温时间为60分钟和90分钟时也观察到类似的趋势。在这两种情况下,蒸煮损失在T1时显著增加(p<0.001),并随着牙成熟的进展而减少(p<0.001)。胴体pH 2h随日龄T1、T2、T4和T5的增加而逐渐显著升高;其中pH2h在T3时最高,在T1时最低。综上所述,牙龄影响本地肉牛肉的颜色、滴漏损失(死后第5天)、蒸煮损失和胴体pH 2h。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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