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Effet de différentes méthodes d'attendrissement sur la qualité de la viande de poule de réforme
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ISBN10: 6207505344
ISBN13: 9786207505340
Publisher: Editions Notre Savoir
Published: May 1 2024
Pages: 116
Weight: 0.40
Height: 0.28 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786207505340
Publisher: Editions Notre Savoir
Published: May 1 2024
Pages: 116
Weight: 0.40
Height: 0.28 Width: 6.00 Depth: 9.00
Language: French
L'attendrissement est considéré comme un attribut de qualité important pour la satisfaction des consommateurs de viande. Dans le but de développer une technologie permettant une utilisation efficace et rentable des grandes quantités de viande de poule de réforme disponibles en Inde, ce livre examine l'efficacité d'un nouvel ingrédient (l'hydroxyde d'ammonium) et d'une méthode mécanique bien connue (l'attendrissement à la lame) pour améliorer la tendreté et d'autres qualités de la viande de poule de réforme. Les différentes méthodes et procédures telles que le pH, la capacité de rétention d'eau (WHC), la teneur en collagène, la solubilité du collagène, l'extractibilité des protéines, l'indice de fragmentation myofibrillaire (MFI), la force de cisaillement Warner-Bratzler (WBSF), le diamètre des fibres musculaires, l'électrophorèse sur gel de polyacrylamide au dodécyl sulfate de sodium (SDS-PAGE), la microscopie électronique à transmission (TEM), le rendement de cuisson, le pH de la viande cuite et l'évaluation sensorielle utilisée pour mesurer la tendreté sont discutées. Les preuves de l'augmentation de la tendreté et de l'appétence globale grâce à l'action synergique du BT+AHT sur la ténacité induite par le myofibrillaire et le collagène sont discutées à l'aide d'images et de tableaux appropriés. Ce livre est un guide pour les chercheurs en viande qui souhaitent travailler dans le domaine de la tendreté.
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