各種食肉の粘弾性について

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タイトル別名
  • On the Viscoelastic Properties of Several Kinds of Meat
  • カクシュ ショクニク ノ ネンダンセイ ニ ツイテ

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抄録

It is well known that meat tenderness is closely related to its palatability. The purpose of this study is to investigate the tenderness of raw meat by hypothesizing a viscoelastic model and to compare meat tenderness among several species. Five species (Swine, Sheep, Horse, Carp and Rainbow trout) were examined, and the number of animals were 30 in total. Tender loin was used for livestock, and lateral muscle for fresh-water fishes. Just after slaughter, the sample meats.were cut out, wrapped in polyethylene bags and immediately freezed at -17°C for 24 hours at least. However, after slaughter, the sample meat of sheep was freezed in dry ice for transportation.Many pieces with sectional area of 8×2cm (1-3mm thick) were obtained by cutting off these sample meats. In this case, the pieces were cut off parallel to the direction of muscle fibers with Jung type microtome. Then, the dumbell shaped samples were obtained by stamping out the pieces. The stress relaxation measurements on these samples were carried out with a chainomatic balance Food Rheometer (Tabai Co., Ltd.). The stress relaxation test, streching individually theses amples for 6min, was made in the chamber kept at 50±5% relative humidity at 30±1°C.However, the tensile distance was different with species in the measurable range of Food Rheometer (Swine: 15mm, Sheep and Horse: 21, Carp and Rainbow trout: 3). Parameters obtained from these tests were Fmax (gw) (maximum stress), τ (sec) (relaxation time) and S/f0 (%) related to equilibrium modulus. As a result of a analysis of variance and SHEFFE's method on these parameters, the following informations were obtained. The mutton seemed to be more than the horse meat as to Fmax (P<0.05). There seemed to be no differences between 5 species, as to τ.Thepork seemed to be more than the carp and the rainbow trout meat as to S/f0(P<0.05). The pork and the horse meat were poorer than the rainbow trout meat as to M (moisture content) (P<0.05).

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 50 (6), 363-368, 1979

    公益社団法人 日本畜産学会

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