牛すね肉,およびスープストックの熟成過程の統計的検討

概要

論文の詳細を見る
Aging is necessary for the improvement of the quality of meat. To evaluate the aging process of second thigh beef and beef soup stock from rigor mortis. We analyzed physiochemical measurements from 4 to 22 days after slaughter by statistical analysis. By principle componnent analysis of pH turbidity and transparency, the course could be classified into the former half (period of progression to aging from rigor mortis). 10 days after slaughter (turning point) and the latter half (aging period), and free amino acids, the course of the second thigh beef could be classified into 4 periods before 13 days after slaughter of progression to aging from rigor mortis) and 16, 17, and 22 dats after skayghter (aging periods). The course of the soup stock could be classified into 3 periods: former half (period of progression to aging), 16 days after slaughter (turning point) and the latter half (aging period). These results suggest that the aging period of second thigh beef is 10 days or more after slaughter, and its good taste is obtained 16 days after slaughter while soup stock with a good taste is obtained 16 days or more after slaughter.
麻布大学の論文