文章基本信息

标题：Effect of anatomical position on the water-holding capacity and tenderness of horse meat
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作者：Kaić, Ana ; Žgur, Silvester ; Potočnik, Klemen 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2018
卷号：XX
期号：1
页码：38-42
语种：Croatian
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：The aim of the study was to investigate water-holding capacity (thawing loss, cooking loss) and tenderness (shear force) of longissimus thoracis muscle (LT) and semitendinosus muscle (ST) of horse meat. The thawing loss value for LT muscle was 8.65%, whereas for ST muscle was 6.69%. The cooking loss for LT muscle was 19.35%, whereas for ST muscle was 23.41%. The shear force for LT muscle was 28.10 N, whereas for ST muscle was higher (45.64 N). Paired t-test analysis showed significant differences for thawing loss, cooking loss, and shear force between LT and ST muscles (p<0.0001). Furthermore, the results showed high correlation (r=0.60; p<0.0001) for cooking loss between LT and ST muscles. Finally, it could be concluded that the anatomical location is a trait that surely must be considered in further investigations, in meat processing and purchasing of horse meat.
关键词：thawing loss; cooking loss; shear force; horse meat