Relationship between Endogenous Factor and Decrease in Color Formation of Low Quality Pork

スポンサーリンク

概要

• 論文の詳細を見る

• To clarify the reason for the decrease in CFR (color forming ratio) of pale, soft and exudative (PSE) porcine muscle, the effect of simulation of the PSE conditions on cooked cured meat color was investigated in fractionated components from porcine skeletal muscle, 24hr postmortem. Although the solubility of total proteins and heme pigments markedly decreased in sarcoplasm by this treatment, no decline in CFR of the sarcoplasm could be observed when compared to the controls. A similar tendency was observed in both high- and low-molecular weight fractions of sarcoplasm. On the other hand, myofibrils simulated the PSE conditions in the presence of myoglobin significantly decreased CFR, and the extent of this decline was nearly consistent with the case of whole muscle. The reasons for the decrease in CFR of PSE muscle are discussed.

• 社団法人 日本農芸化学会の論文

著者

• SAKATA Ryoichi

  Laboratory of Science of Animal Products, Faculty of Veterinary Medicine, Azabu University

• SAKATA Ryoichi

  Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University

• NAGATA Yukiharu

  Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kyushu University

• SHUTO Kenichi

  Laboratory of Science of Animal Products, Faculty of Veterinary Medicine, Azabu University

関連論文

• Effect of Porcine Muscle Conditions on the Color of Cooked Cured Meat Products
• Relationship between Endogenous Factor and Decrease in Color Formation of Low Quality Pork

スポンサーリンク