BIOIMPEDANCE PROPERTY OF POSTMORTEM STAGE OF BEEF MUSCLE AND ITS RELATIVITY WITH PH AND FREE CALCIUM

• 作 者: S.Deligeersang[1]RuYan[1]HuiyanLiu[1]ShaoyueLu[2]zhenggangWang[1]Li-iuanCui[1]
• 机 构: College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, 010018,CHIN
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Thirty 18-month old Simmental cross breed cattle were slaughtered to investigate the bioimpedance property of postmortem muscle and its relativities with pH value and free calcium concentration (FCC) of muscle.Longissimus dorsi (LD)muscle excised as samples from carcasses right after slaughter..Samples were stored at temperature of close to cryotic point (1 ℃ ~-1 ℃) for ten days.The first group of samples were tested at 3h tight after slaughter,the following samples were tested every 24h.The last group were tested at 216h (10thday after slaughter).