文章基本信息

标题：STUDY ON THE EVOLUTION OF MYOGLOBIN COMPOUNDS AFTER SLAUGHTER
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作者：Iuliana Manea ; Laur Constantin Manea
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2010
卷号：11
期号：2
出版社：Valahia University Press
摘要：The evolution of the molecular system involved in the color of the meat during the muscle rigor and agening was analyzed comparative in different kind of muscles from pork and beef meat collected from animals of different ages and species. This work hints to study the influence of some agents on pigments content in meat, during the muscle rigor and ageing. Along this paper hinted to prove the importance of some parameters such as: the species, the age and the type of muscle and the color of the meat. For study it has been used meat of two species (porcines and bovines) and tree types of muscle (trapez cervical, obliquus extern and longissimus dorsi). To highlight the influence of the age and the breed of the animal on the color of its meat, the pigments concentration was calculated. It has been determined that the full aged bovines’meat tissue has an increased content of pigments.
关键词：colour meat; myoglobine compounds; rigor musclep