2)研究外部压力与火鸡肉类质量之间的关系。早期死后甘醇对加工和知觉特征的影响

Pub Date : 2001-01-01 DOI:10.25673/2984

Enrico Taubert, M. Wicke, G. Lengerken, K. Troeger

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引用次数: 2

摘要

死后20分钟的pH值(pH 20)和屠宰后24小时的电导率都与感官特征(如多汁性、嫩度、蒸煮损失和剪切值)有明显的相互关系。特别是这些参数使商业包装厂能够在屠宰后立即对火鸡肉进行分类。从目前的调查结果来看，不能推荐仅根据颜色(l值)对火鸡肉质量进行分类。

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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Untersuchung der Zusammenhänge zwischen externen Belastungsfaktoren und der Fleischqualität von Puten. 2. Einfluss des früh-postmortalen Glykolyseverlaufes auf die verarbeitungstechnologischen und sensorischen Eigenschaften

Both the pH-value 20 min post mortem (pH 20 ) and the electrical conductivity 24 hours after slaughter show distinct interrelations to sensory traits, e.g. juiciness, tenderness, cooking loss and shear value. Especially those parameters thus enable commercial packing plants to classify turkey meat immediately after slaughter as well as on chilled carcasses. Concluding from the results of the current investigation, a classification of turkey meat quality only based on its colour (L-value) cannot be recommended.

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