Influence of high pressure and papain treatment on some aspects of beef meat quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012810" target="_blank" >RIV/60461373:22330/04:00012810 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of high pressure and papain treatment on some aspects of beef meat quality
Original language description
Influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles.
Czech name
Vliv vysokého tlaku a ošetření papainem na kvalitu hovězího masa
Czech description
Vliv vysokého tlaku a ošetření papainem na kvalitu hovězího masa (tlak 100, 200, 300 MPa působící 10min). Byla sledována mikrobiální stabilita, textura a fyzikálně-chemické parametry (pH, ztráta odkapem, vaznost).

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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