文章基本信息

标题：Improving Cull Cow Meat Quality Using Vacuum Impregnation
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作者：Martha Y. Leal-Ramos ; Alma D. Alarcón-Rojo ; Néstor Gutiérrez-Méndez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2018
卷号：7
期号：5
页码：74
DOI：10.3390/foods7050074
语种：English
出版社：MDPI Publishing
摘要：Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.3, 71.1 kPa), and time, t 1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t 2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p 1 of 71.1 kPa and t 1 of 4.0 h. The sample effective porosity ( ε e ) exhibited a significant interaction (p < 0.01) between p 1 × t 1 . The highest ε e (14.0%) was achieved at p 1 of 20.3 kPa and t 1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.
关键词：vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat vacuum impregnation ; sodium chloride brine ; cull cows ; meat quality ; microstructure ; moisture-enhanced meat