【摘 要】
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The objective of this study was to investigate the impact of fermentation on improvement of beef muscle tenderness and the mechanism involved in it.Beef semitendinosus (ST) was cut into blocks of 5×5×
【机 构】
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College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
【出 处】
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第二届中国肉牛选育改良与产业发展国际研讨会暨中国畜牧兽医学会养牛分会八届二次学术研讨会
论文部分内容阅读
The objective of this study was to investigate the impact of fermentation on improvement of beef muscle tenderness and the mechanism involved in it.Beef semitendinosus (ST) was cut into blocks of 5×5×3 cm, added with 3.0% NaC1, 2.0% glucose, and 0.020% lactobacillus powder (1g(14 CFU/g)), mixed, and fermented at 10 ℃, under oxygen free condition.The beef was subjected to the physicochemical analysis at 0, 2, 4, and 6 d.The pH value, shear force significantly decreased (P <0.05).Atomic force microscopy revealed a significant increase of myofibril fragmentation.The disappearance of 24 kDa protein was observed in the myofibrillar.These results suggested that fermentation can lead to denaturation of beef muscle myofibrillar proteins and improve tenderness.
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