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Chemical basis for beef charqui meat texture

التفاصيل البيبلوغرافية
العنوان: Chemical basis for beef charqui meat texture
المؤلفون: Elza Y. Youssef, Carlos Eduardo Rocha Garcia, Fábio Yamashita, Massami Shimokomaki
المصدر: Brazilian Archives of Biology and Technology, Vol 50, Iss 4, Pp 719-724 (2007)
بيانات النشر: Instituto de Tecnologia do Paraná (Tecpar), 2007.
سنة النشر: 2007
المجموعة: LCC:Biotechnology
مصطلحات موضوعية: Collagen crosslinking, water activity, intermediate moisture meat product, myofibril proteins, Biotechnology, TP248.13-248.65
الوصف: This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (pEste trabalho avaliou a relação entre a composição química aproximada do charque (CHM) com a maciez durante todas as etapas de sua produção. CHM foi produzida do m. Vastus lateralis bovino (patinho) de aproximadamente 4-5 anos de idade. A força de cisalhamento do charque cru mostrou o valor aproximado de 3 vezes maior em dureza comparada à matéria prima enquanto que no caso do CHM cozido houve 6 vezes maior em aumento sob as mesmas condições.O índice de umidade diminui de 39 a 58% (p
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1516-8913
1678-4324
Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324
DOI: 10.1590/S1516-89132007000400018
URL الوصول: https://doaj.org/article/b244736f44794be38c59bda708f7b12e
رقم الانضمام: edsdoj.b244736f44794be38c59bda708f7b12e
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:15168913
16784324
DOI:10.1590/S1516-89132007000400018