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| Physical and Chemical Changes of Donkey Meat during Postmortem Aging at Low Temperature |
| AO Ran, ZHAO Xuecong, TIAN Chenxi, SONG Jia, ZHANG Zhisheng* |
| College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China |
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Abstract Physicochemical changes of donkey hind leg muscle such as pH, cooking loss, myofibrillar fragmentation index
(MFI), myofibrillar protein dissolution and total volatile basic nitrogen (TVB-N) value during postmortem aging at 0–4 ℃
were studied. It was shown that the pH value of donkey meat reached its limit (pH 5.8) at 34 h postmortem. The maximum
cooking loss of 29.55% was found at 2 day postmortem. The MFI significantly increased in the early stage of aging, and
it overall tended to rose throughout the aging period. The minimum myofibrillar protein dissolution appeared at 2 day
postmortem. The TVB-N value gradually rose and its increase was evidently accelerated in the late stage of aging.
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| [1] |
HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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