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To study the changes in ribose levels in carp meat during storage, total ribose soluble in acids was determined, ribose precipitating by barium hydroxide (free ribose), the ratio of these two values, and determination from the alkaline extract of zinc sulphate was also used. Already in freshly suffocated carp relatively high levels of acid-soluble ribose were found as well as free ribose. The even increase of pentose in the alkaline extract of zinc sulphate allows to use the procedure for the evaluation of carp meat loss of freshness during storage; the limiting value for inedible carp meat is the content greater than 10 mumol per kg. 相似文献
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Ammonia contents were studied in correlation with sensory changes in raw materials (pork and beef) used for the production of meat cans, and in relation to sensory changes at the end of their production. The following three types of meat cans designed for long-term storage were tested: Pork in Natural Juice, Beef with Bacon, and Luncheon Meat. Raw materials used for the production of meat cans had the known sensory characteristics and known ammonia values. Four groups of final products were prepared from each kind of these meat cans; the materials used for this purpose differed in their freshness. To obtain these differences in freshness, the material had been stored under constant conditions (average temperature 12.5 degrees, relative humidity 78.0%) and processed step by step in four work shifts during two days in succession. Each kind of raw material was sampled before processing into the final product and the samples of canned meat were taken after the termination of the technological process of production. The samples were subjected to sensory evaluation and the quantitative content of ammonia was determined in all of them by a microdiffusion method. In all kinds of meat the contents of ammonia evidently increased with the time of storage whereas the values of sensory evaluation declined. As indicated by measurements during the technological process of production, sterilization increases the ammonia content. The value of ammonia content in the meat cans at the end of the technological process of production indicates how fresh is the raw material. In combination with other investigations, this value can be used for forecasting the changes in canned meat in the course of long-term storage. 相似文献
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梅花鹿肉营养价值及肉质评价方法研究进展 总被引：5，自引：0，他引：5
概述了梅花鹿肉的营养价值、鹿肉及鹿制品的主要功能、肉质评价的研究进展和肌苷酸含量及其他影响因素对梅花鹿肉质的影响,进而对鹿肉肉质评价提出了参考性建议 相似文献
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Ammonia content in relation with sensory changes was studied in four kinds of meat cans (Pork in Natural Juice, Beef with Bacon, Luncheon Meat, and Liver Paté), stored for 36 months under constant conditions (average temperature 21 degrees C. average relative humidity 73%). Four groups of final products were prepared from each kind of these cans; the final products differed from one another in the ammonia contents, depending on the freshness of the food. After sterilization and cooling, i.e. after the termination of the technological process of production, the produced meat cans were subjected to sensory evaluation and their ammonia contents were determined. These values were used as initial data for the start of long-term storage. In the course of long-term storage the selected parameters were measured in regular intervals. It was concluded from the experimental results that the content of ammonia slightly increased with the time of storage of the tested kinds of meat cans without any significant influence on their sensory characteristics that would affect their use for human consumption. 相似文献
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试验旨在探究鸡腺苷琥珀酸裂解酶（adenylosuccinate lyase,ADSL）基因启动子区多态性及其与鸡肉冻藏新鲜度的相关性。以161只青脚麻鸡为研究对象,通过DNA混池测序法检测ADSL基因启动子区遗传变异。采用等位基因特异性PCR完成个体基因型分析,并分析了各基因型与鸡胸肌肉色、体重及胸肌冷冻60 d后新鲜度K值和pH的相关性。结果显示,在ADSL基因启动子区ATG上游1 670 bp处发现1个SNP位点（c.-1670 C>A）,其AA基因型个体肌肉冷冻60 d后新鲜度K值（23.61%）极显著低于CA（33.00%）和CC（33.56%）基因型（P<0.01）,即冻藏60 d后AA基因型个体肌肉较CA和CC基因型新鲜,CA和CC基因型间新鲜度K值差异不显著（P>0.05）;各基因型间鸡体重、胸肌肉色及胸肌冷冻60 d后pH均无显著差异（P>0.05）。生物信息学预测发现,c.-1670 C>A导致ADSL基因启动子区转录因子结合位点的显著改变,该突变位点可能造成ADSL基因的表达差异。综上,ADSL基因启动子区c.-1670 C>A与青脚麻鸡胸肌冷冻60 d后新鲜度K值具有显著相关性,该位点可作为青脚麻鸡肉品新鲜度的候选分子遗传标记。 相似文献
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1. The aim of this work was to evaluate the shelf life of turkey meat from different colour categories (Pale, Soft and Exudative (PSE)-like), intermediate and dark), packaged under aerobic or modified atmosphere (MAP) conditions; also to establish a relationship between microbial quality and total volatile basic nitrogen (TVB-N), evaluating its capacity for shelf life determination. 2. Breasts were selected according to luminance (L*) and pH(24): L >/= 51 and pH < 5.8 for light colour, 43 < L < 51 for intermediate colour, L 5.8 for dark colour. Sliced meat was packaged under aerobic or MAP conditions with 50% N(2) and 50% CO(2), then stored in the dark at 0 +/- 1 degrees C for periods of 12 or 25 d. Meat under aerobic conditions was evaluated for microbiological characteristics and TVB-N on d 0, 5 and 12. This evaluation was extended to include d 19 and 25 when samples were under MAP conditions. 3. The dark meat group after 12 d of storage in aerobiosis presented significantly higher plate counts of aerobic mesophilic, psychrotrophic micro-organisms and higher TVB-N than other meat colour categories. The shelf life of turkey meat under MAP was one week longer for intermediate and light colour meat (20 d) than for dark meat. TVB-N values of 20 to 30 mg NH(3)/100 g turkey meat correspond to advanced spoilage stages. We proposed 14 mg NH(3)/100 g as the limit of freshness acceptability for turkey meat. 4. TVB-N was an indicator of turkey meat microbial spoilage but was not a suitable early predictor for microbial spoilage and in particular for turkey meat stored under MAP conditions because counts of micro-organisms were moderately correlated (Pseudomonas spp. and Enterobacteriaceae) with this index, as they were inhibited by MAP gas mixture and storage temperature used in the present study. 相似文献
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Involvement of μ/m‐calpain in the proteolysis and meat quality changes during postmortem storage of chicken breast muscle 
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下载免费PDF全文 Liang Zhao Tong Xing Jichao Huang Yan Qiao Yulian Chen Ming Huang 《Animal Science Journal》2018,89(2):423-431
The objective of this study was to investigate the role of calpain isotypes, especially poultry‐specific μ/m‐calpain in the proteolysis and meat quality changes of chicken breast muscle during postmortem storage. Calpain activity was detected by casein zymography, while the degradation of titin, desmin and Troponin‐T was analyzed by sodium dodecyl sulfate – polyacrylamide gel electrophoresis and western blot. Meat quality indicators such as water holding capacity and tenderness were also studied. The correlation analysis between calpain activity, proteolysis and the changes in meat quality indicators indicated that there were strong correlations for μ‐calpain during the first 12 h of storage, while such strong correlations for μ/m‐calpain were only found in samples stored from 12 h to 7 days. Our study suggested that μ‐calpain played a major role in meat quality changes while μ/m‐calpain could also be involved but played a limited role in the proteolysis and meat quality changes during 12 h to 7 days postmortem storage of chicken breast muscle. 相似文献
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对不同鲜度的猪肉、牛肉、羊肉、鸡肉和鱼肉进行活菌总数、革兰氏阴性菌数、大肠菌群数及挥发性直基氮（TVB－N）测定，并与LAL试验（鲎变形细胞溶解物试验）进行平行对比研究，证实肉品的鲜度与其细菌总数、革兰氏阴性菌数及LAL指数呈负相关性。应用LAL试验可在短时间（1－2小时）内快速判定肉品的细菌污染程度及鲜度，比传统的细菌培养计数法大大缩短了时间，适合现场大批量肉品细菌污染程度及鲜度的快速检测。 相似文献
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[目的]旨在了解短杂牛、西杂牛和泾源黄牛的产肉性能和肉的品质,为今后黄牛改良和育肥提供科学依据.[方法]通过测定它们宰前活重、净肉重、优质肉块、眼肌面积、肉品化学成分等,比较分析它们的产肉性能.[结果]表明:西杂牛的胴体重、净肉重均比泾源黄牛高,但差异不显著(P>0.05),而西杂牛的宰前活重、优质肉块、眼肌面积等指标... 相似文献
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北京油鸡的保种与利用研究 总被引：2，自引：1，他引：1
本文较为全面系统地介绍了北京市农林科学院等单位北京油鸡的提纯、复壮、净化和开发利用等方面所进行的研究和开发工作，为北京油鸡的保种与利用提供了重要的基础。 相似文献
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以6月龄和12月龄广西本地黑山羊为对照,研究广西丰肉型新品系黑山羊的产肉性能和肉品质,综合测定和分析其屠宰性能、肉质、化学成分和风味影响因子。结果表明:6月龄和12月龄广西丰肉型新品系黑山羊与广西本地黑山羊两者相比较,胴体重、屠宰率、净肉率、胴体净肉率、眼肌面积指标差异极显著(P<0.01),且前者大于后者;肌肉中肉质的肉色和大理石纹指标差异极显著(P<0.01),前者大于后者;嫩度剪切值差异显著(P<0.05,6月龄)和极显著(P<0.01,12月龄),前者小于后者;化学成分方面,粗蛋白、脂肪和磷测定指标两者差异显著(P<0.05),且前者大于后者;粗纤维指标两者差异显著(P<0.05),前者小于后者;风味影响因子方面,氨基酸总量、谷氨酸两者差异极显著(P<0.01),前者大于后者,其余种类氨基酸含量(除12月龄试验羊甘氨酸含量外)两者差异不显著(P>0.05);脂肪酸中饱和脂肪酸和不饱和脂肪酸含量两者差异显著(P<0.05),前者大于后者;胆固醇含量两者差异不显著(P>0.05),但均低于羊生产学推荐值;硫胺素和肌苷酸两者相比差异显著(P<0.05),前者大于后者。综合以上测定结果可以得出,广西丰肉型新品系黑山羊产肉性能高,营养成分全面,可提供丰富的蛋白质、氨基酸;且肉质鲜嫩多汁,膻味小,口感好,风味独特;其羊肉中胆固醇含量低,富含不饱和脂肪酸。广西丰肉型新品系黑山羊是适合南方地区生产高端黑山羊的首选品种,开发潜力巨大。 相似文献
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试验选择新疆褐牛30头,育肥4个月后进行屠宰,分析新疆褐牛综合生产性能,为新疆褐牛生产相关标准的制定提供依据.结果表明,短期育肥后的新疆褐牛具有较高的产肉性能,屠宰率55.42％,肉骨比4.47∶1,高档肉占净肉重的17.24％,优质肉占净肉重的27.76％,并对胴体产肉性状指标进行了相关性研究,建立了以体尺测定指标、屠宰测定指标预测新疆褐牛生产性能相关指标线的性回归方程.发现眼肌面积与高档肉产量、高档肉比例具有相关性,可作为新疆褐牛胴体产肉量评定的参考指标,但仅适合在比较重量不同的胴体间使用,对相同重量的胴体,眼肌面积不能作为胴体产肉量评定参考指标. 相似文献
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旋毛虫阳性小鼠的肌肉经不同方法储存后,为观察其对小鼠感染性的变化,取健康小白鼠20只随即分作4组,每组分别喂食新鲜、4℃冷藏、及-18℃冷冻,及腌制＋冷藏一定时间的旋毛虫阳性的小鼠腿肌肉约1g。饲养1～2周,剖杀,取其膈肌、腿肌镜下观察是否呈旋毛虫囊包阳性。结果显示,喂食新鲜旋毛虫阳性鼠肉的小鼠和喂食经过冷藏的阳性鼠肉的小鼠都感染了旋毛虫,而喂食经冷冻的和经腌制＋冷藏的鼠肉的小鼠均未感染旋毛虫,可见,将肉类冷冻或严格冷藏储存一定时间可杀死其中的旋毛虫,减弱其致病性,降低因食用疫肉而患病的风险。 相似文献
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The changes in ammonia content and pH values in beef and pork stored at different temperatures were studied in relation with sensory changes. Samples were taken from the stored meat at a temperature of +3 degrees C in the 0th, 12th, 36th, 60th, 84th, 108th and 132nd hour and at a temperature of +10 degrees C in the 0th, 6th, 24th, 36th, 54th, 72nd and 84th hour. The quantity of ammonia in the samples was determined by means of an ion-selective electrode. The pH value was determined potentiometrically. The kinds of meat (pork, beef) differed in the development of ammonia content. Ammonia content was found to be directly dependent on storage temperature. A similar relation was observed in the development of pH values. The sensory changes of stored meat were parallel to the changes in ammonia levels and pH values. The results can be used for an evaluation of the degree of biochemical changes in the meat and of the fitness of the raw material to the production of tins for long storage. Advantageous points are seen in the rapid and objective determination of ammonia content by the ion-selective electrode and the determination of the pH value by means of the combined glass electrode with the aid of the same apparatus. 相似文献
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探讨不同采后处理方式对普通冰糖橙贮藏期间果实品质的影响,为普通冰糖橙果实采后的科学处理和贮藏保鲜提供理论依据。以成熟普通冰糖橙果实为试验材料,分别采用BC蜡液（BC）和聚乙烯薄膜单果包装（TD）处理,常温贮藏。对处理后的果实在不同时间节点检测果实腐烂率、失重率、可溶性固形物和可滴定酸含量等指标;同时对皱缩度、风味和总体满意度等指标进行感官评价。结果表明,贮藏60 d后,BC和TD处理均能显著降低果实腐烂率和失重率,并且可以延缓果实硬度的下降;常温贮藏中后期,BC处理可以明显提高果实亮度;整个贮藏过程中,处理和对照之间的固酸比差异不显著;贮藏60 d后,BC和TD处理的果实总体满意度显著高于对照。综合结果可知,BC蜡液和聚乙烯薄膜单果包装对减少普通冰糖橙果实腐烂率和保持果实新鲜度效果均较好。 相似文献
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To explore the changes in body size indexes,carcass traits and meat quality of Baixi pig×Turok hybrids F1 (DBF1),16 Baixi pigs and 6 DBF1 pigs which were health and 10 months old were chosen for determining the body size indexes,slaughter performance and meat quality. The results showed that there was no significant difference of body size indexes between Baixi pig and DBF1 pigs (P>0.05).The eye muscle area (28.33 cm2),meat color (3.00),marbling (3.50) of DBF1 pigs kept a good level,while the unsaturated fatty acid content (64.33%),the intramuscular fat content (4.08%) and leg to buttock ratio (31.32%) were increased, back fat thickness (24.69%),total flavor amino acid amount (48.46%) were significantly or extremely significantly decreased (P<0.05;P<0.01),and the muscle tenderness,water retention capacity were significantly reduced (P<0.05). In conclusion,the DBF1 pigs could maintain the good meat performance,sensory index and tender degree of muscle,improve the hindquarters meat performance,lean meat and the intramuscular fat contents,but the muscle tenderness,nutritional value, freshness and water retention capacity were declined. 相似文献
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为探究白洗猪与杜洛克猪杂交后代体尺指标、胴体性状及肉品质变化,本试验选择10月龄健康白洗猪16头、白洗猪×杜洛克猪杂交F1代（DBF1）6头测定其体尺指标、屠宰性能及肉品质性状。结果显示,DBF1猪各项体尺指标与白洗猪相比差异不显著（P>0.05）,眼肌面积（28.33 cm2）、肉色（3.00）、大理石纹（3.50）依然保持在较好水平,不饱和脂肪酸含量（64.33%）、肌内脂肪含量（4.08%）与腿臀比（31.32%）均有所上调,背膘厚（24.69 mm）、鲜味氨基酸总量（48.46%）显著或极显著下降（P<0.05;P<0.01）,肌肉嫩度及保水能力显著降低（P<0.05）。白洗猪与杜洛克猪杂交后,可在保持其良好的产肉性能、较好的肌肉感官指标和肌纤维嫩度等情况下,提高其后躯载肉性能、瘦肉率及氨基酸种类等,但杂交后肌肉嫩度、营养价值、鲜味、保水能力等方面有所下降。 相似文献