在- 12°C或- 18°C冷冻储存长达2年后,陈年牛肉和陈年后冷冻羊肉的质量

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Benjamin W.B. Holman , Cassius E.O. Coombs , David L. Hopkins
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引用次数: 0

摘要

本研究考察了在- 12°C或- 18°C冷冻保存2年对熟牛肉和熟羊肉品质的影响。第一项研究比较了5周龄的腰最长肌(LL)在冷冻储存温度下冷冻0年(未冷冻)、1年或2年(n = 24,每个冷冻储存时间/温度组合4个样本)。冷冻牛肉的剪切力高于未冷冻牛肉(P = 0.025)。与冷冻牛肉相比,未冷冻牛肉的肌节长度、最终pH值、蒸煮损失、清洗损失和总损失更高。冻藏期对热溶肉杆菌、产气荚膜梭菌、大肠杆菌、肠杆菌科和乳酸菌的数量没有影响,除乳酸菌外,其余微生物的数量均低于其检测水平。无论冷冻保存时间如何,- 12°C和- 18°C的保存牛肉都具有相当的质量水平。第二项研究比较了0周龄和8周龄的羔羊,这些羔羊随后在冷冻储存温度下冷冻了2年(n = 24.6 LL /冷藏期/冷冻储存温度组合)。8周龄羔羊的颗粒尺寸和剪切力较低。在- 12°C和- 18°C保存2年的羊肉质量没有差异,所有样品的质量都是可接受的。这些研究结果表明,在- 12°C冷冻储存2年对于陈年红肉是可行的,并且提供与更冷(- 18°C)冷冻储存温度相当的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C
This study investigated the effect of 2 years frozen storage at −12 or −18 °C on aged beef and aged or unaged lamb meat quality. The first study compared 5-week aged longissimus lumborum muscle (LL) frozen for 0 (unfrozen), 1 or 2 years at either frozen storage temperature (n = 24, 4 samples per frozen storage period/temperature combination). Shear force was higher for frozen beef than unfrozen beef (P = 0.025). Sarcomere length, ultimate pH, cooking loss, purge loss, and total loss were higher for unfrozen beef compared to frozen beef. There were no frozen storage period effects on the population of Brochothrix thermosphacta, Clostridium perfringens, E. coli, Enterobacteriaceae sp., and lactic acid bacteria (LAB) – all microorganisms, excluding LAB, were at levels below their respective levels of detection. Both −12 and −18 °C preserved beef to comparable levels of quality, irrespective of the frozen storage duration. The second study compared 0- and 8-week aged lamb that was subsequently frozen for 2 years at either frozen storage temperature (n = 24, 6 LL per chilled storage period/frozen storage temperature combination). Particle size and shear force were lower for 8-week aged lamb. There were no differences in the quality of lamb meat held at −12 and −18 °C for 2 years, with all the samples of comparable and acceptable quality. These findings demonstrate that 2 years of frozen storage at −12 °C is viable for aged cuts of red meat and provides comparable quality to a colder (−18 °C) frozen storage temperature.
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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