SciELO - Scientific Electronic Library Online

 
vol.42 número4Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Em processo de indexaçãoSimilares em Google

Compartilhar


South African Journal of Animal Science

versão On-line ISSN 2221-4062
versão impressa ISSN 0375-1589

Resumo

HOFFMAN, L.C.; VERMAAK, A.  e  MULLER, N.. Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend. S. Afr. j. anim. sci. [online]. 2012, vol.42, n.4, pp.318-340. ISSN 2221-4062.

The consumer demands a beef product of consistent and acceptable tenderness. The infusion of beef muscles with a blend containing sodium and potassium salts, various phosphates and lactates has the potential to improve the current status of low meat consumption and inconsistent tenderness of fresh beef products in South Africa. In the present investigation, the biceps femoris (BF, silverside), rectus femoris muscle (RF), semitendinosus muscle (ST, eye of the silverside), supraspinatus muscle (SS, scotch fillet) and longissimus et lumborum muscles from the left side of beef carcasses were infused, 3 d post mortem, with a blend consisting of various sodium and potassium salts, di- and triphosphates and lactates, while the corresponding muscles from the right side were untreated and served as the control. The changes in beef quality over a 19-d period and the initial proximate and mineral composition of the muscles were also determined. The general findings suggest that an increase in tenderness concurrent with an acceptable beef colour resulted from the infusion with this blend. The chemical composition of the treated muscles was not negatively affected by the infusion and the mineral content of the treated muscles was increased, accordingly.

Palavras-chave : Alkaline infusion; pH; water-binding capacity; instrumental tenderness; beef colour; proximate composition; mineral composition.

        · texto em Inglês     · Inglês ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons