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The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
- Source :
- Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1611-1620 (2019)
- Publication Year :
- 2019
- Publisher :
- Asian-Australasian Association of Animal Production Societies, 2019.
-
Abstract
- Objective The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p
Details
- Language :
- English
- ISSN :
- 10112367 and 19765517
- Volume :
- 32
- Issue :
- 10
- Database :
- Directory of Open Access Journals
- Journal :
- Asian-Australasian Journal of Animal Sciences
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.67717b8216af4ac4a61db2685f850ce1
- Document Type :
- article
- Full Text :
- https://doi.org/10.5713/ajas.18.0780