Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method
Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and signi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Dhanda, J.S. [verfasserIn] Pegg, R.B. [verfasserIn] Shand, P.J. [verfasserIn] |
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E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2003 |
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Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 68(2003), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:68 ; year:2003 ; number:5 ; pages:0 |
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10.1111/j.1365-2621.2003.tb12347.x |
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| 520 | |a Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. | ||
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10.1111/j.1365-2621.2003.tb12347.x doi (DE-627)NLEJ243209290 DE-627 ger DE-627 rakwb Dhanda, J.S. verfasserin aut Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| elk meat Pegg, R.B. verfasserin aut Shand, P.J. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 5 0 |
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10.1111/j.1365-2621.2003.tb12347.x doi (DE-627)NLEJ243209290 DE-627 ger DE-627 rakwb Dhanda, J.S. verfasserin aut Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| elk meat Pegg, R.B. verfasserin aut Shand, P.J. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 5 0 |
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10.1111/j.1365-2621.2003.tb12347.x doi (DE-627)NLEJ243209290 DE-627 ger DE-627 rakwb Dhanda, J.S. verfasserin aut Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| elk meat Pegg, R.B. verfasserin aut Shand, P.J. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 5 0 |
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10.1111/j.1365-2621.2003.tb12347.x doi (DE-627)NLEJ243209290 DE-627 ger DE-627 rakwb Dhanda, J.S. verfasserin aut Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| elk meat Pegg, R.B. verfasserin aut Shand, P.J. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 5 0 |
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10.1111/j.1365-2621.2003.tb12347.x doi (DE-627)NLEJ243209290 DE-627 ger DE-627 rakwb Dhanda, J.S. verfasserin aut Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| elk meat Pegg, R.B. verfasserin aut Shand, P.J. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 5 0 |
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Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method |
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Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. |
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Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. |
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Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243209290</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174029.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2003.tb12347.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243209290</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Dhanda, J.S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5%NaCl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">elk meat</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pegg, R.B.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shand, P.J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">68(2003), 5, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:68</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2003.tb12347.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">68</subfield><subfield code="j">2003</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399441 |