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The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams
المؤلفون المشاركون
Eliášová, Martina
Kameník, Josef
Saláková, Alena
Pavlík, Zdeněk
Pospiech, Matej
Tremlová, Bohuslava
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-10-04
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products.
One hundred and six samples of m.
adductor (AD) and m.
semimembranosus (SM) pig muscles were studied.
The two kinds of muscle differed from each other in terms of their pH values and colour (L⁎: lightness, a⁎: redness, and b⁎: yellowness); these differences between the two categories were statistically significant (P<0.001).
The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination.
A total of 44.3% of AD muscles showed PSE defects.
Lightness L⁎ fell within a range of 50.68–55.23 in non-PSE meat (AD) and was statistically significantly lower (P<0.001) than in PSE meat (56.25–58.78).
Drip loss (AD) was higher (P<0.001) in PSE meat (4.83–6.27%) than in non-PSE meat (3.53–5.0%).
Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Eliášová, Martina& Kameník, Josef& Saláková, Alena& Pavlík, Zdeněk& Pospiech, Matej& Tremlová, Bohuslava. 2017. The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175977
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Eliášová, Martina…[et al.]. The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1175977
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Eliášová, Martina& Kameník, Josef& Saláková, Alena& Pavlík, Zdeněk& Pospiech, Matej& Tremlová, Bohuslava. The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175977
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175977
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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