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  5. Effect of Sodium Hydrogen Carbonate and High Pressure on the Texture and Morphology of Beef

Effect of Sodium Hydrogen Carbonate and High Pressure on the Texture and Morphology of Beef

来源 :The 4th International Symposium on "Modern Agriculture and | 被引量 : 0次 | 上传用户：kingsword001
【摘 要】
：
Of all attributes of the eating quality of meat,for consumers,texture is probably the most important.Tenderizing effect ofhigh pressure treatment in combination with sodium hydrogen carbonate (NaHCO3)
【作 者】
：
Liming Lu Shun Ohnuma Yun-Jung Kim Tadayuki Nishiumi 
【机 构】
：
Graduate School of Science and Technology,Niigata University
【出 处】
：
The 4th International Symposium on "Modern Agriculture and
【发表日期】
：
2012年8期
【关键词】
：
intramuscular connective tissue scanning electron microscopy beef texture morpho 
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　　Of all attributes of the eating quality of meat,for consumers,texture is probably the most important.Tenderizing effect ofhigh pressure treatment in combination with sodium hydrogen carbonate (NaHCO3) on beef has been found.The objective of the present study was to investigate the effect of sodium hydrogen carbonate and high pressure on the texture and morphology of beef.
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