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Titolo:
Electrical impedance and tenderisation in bovine meat
Autore:
Lepetit, J; Sale, P; Favier, R; Dalle, R;
Indirizzi:
INRA, Stn Rech Viande, F-63122 St Genes Champanelle, France INRA St GenesChampanelle France F-63122 22 St Genes Champanelle, France
Titolo Testata:
MEAT SCIENCE
fascicolo: 1, volume: 60, anno: 2002,
pagine: 51 - 62
SICI:
0309-1740(200201)60:1<51:EIATIB>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
WATER-HOLDING CAPACITY; EXTRACELLULAR-SPACE; BIOELECTRICAL-IMPEDANCE; POSTMORTEM CHANGES; LONGISSIMUS-DORSI; SKELETAL-MUSCLE; PORK QUALITY; MECHANICAL-PROPERTIES; CARCASS COMPOSITION; DRIP LOSS;
Keywords:
meat, tenderness; electrical impedance; anisotropy; ageing; muscle fibre;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
51
Recensione:
Indirizzi per estratti:
Indirizzo: Lepetit, J INRA, Stn Rech Viande, F-63122 St Genes Champanelle, France INRA St Genes Champanelle France F-63122 Champanelle, France
Citazione:
J. Lepetit et al., "Electrical impedance and tenderisation in bovine meat", MEAT SCI, 60(1), 2002, pp. 51-62

Abstract

The electrical properties and the muscle fibre mechanical resistance of different beef muscles were measured between 1 and 14 days post-mortem. Electrical measurements used different electrode types working by contact with or penetration of muscle. Measurements from the different electrode types were strongly, correlated (0.83 < r(2) < 0.96). Both impedance (Z) and the ratio Z(1) kHz/Z(100) kHz decrease during ageing. These parameters show an almost linear relationship with muscle fibre mechanical resistance. However, the slope of these curves for one muscle changed among animals. Therefore, these electrical parameters are not useful for the prediction of the state of ageing. Meat electrical anisotropy decreases both when frequency increases and with ageing. Electrical anisotropy measured at 1 kHz is significantly (r = 0.59, N = 129 P < 0.01) correlated to muscle fibre mechanical resistance. The mean anisotropy decreases linearly with muscle fibre mechanical resistance in the same way for Semimembranosus and Pectoralis Profundus muscles. When meat is fully aged it is almost electrically isotropic. Electrical anisotropy is, therefore a potential parameter to evaluate meat ageing, but improvements in accuracy are needed before it can be used. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 02:33:57