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WANG Fu- long, GAO Fei- fei, PENG Zeng- qi. Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle[J]. Science and Technology of Food Industry, 2016, (03): 110-113. doi: 10.13386/j.issn1002-0306.2016.03.014
Citation: WANG Fu- long, GAO Fei- fei, PENG Zeng- qi. Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle[J]. Science and Technology of Food Industry, 2016, (03): 110-113. doi: 10.13386/j.issn1002-0306.2016.03.014

Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle

doi: 10.13386/j.issn1002-0306.2016.03.014
  • Received Date: 2015-05-13
  • Marinating in different p H solutions could affect the quality of bovine rumen and reticulum.0.5% of malic acid and 0.5% sodium hydroxide solution were used at 4 ℃ for the marinating,respectively.Shear force of rumen and reticulum were significantly decreased after acid and alkali marinating( p < 0.05). The tenderness was better after alkali marinated compared with acid treatments.The weight gain rates in rumen were both over 2.5 times that of the control group,respectively. And there were significant differences between the treated group and control group( p < 0.05).The cooking loss in rumen treated with acid and alkali was decreased from 50.08% in the control group to 42.10% and 40.23%( p < 0.05),respectively.Similarly,the weight gain in reticulum were both over 9.7 times that of the control group with significant differences( p < 0.05). And the cooking loss in reticulum marinated with acid and alkali were about 40.23% and 38.74%. Microstructure observations indicated that there were some weakens in the smooth muscle fiber in rumen and reticulum marinated with acid and alkali.In conclusion,there were improvements in the tenderness of rumen and reticulum marinated with acid and alkali,and the marinating were also could improve the ability of water retention.
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