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H.H.KpujioBa, r.JI.CoHHueBa, r.n.ÄHHapneBa

IIpHMBHeHHe COBpeMeHHHX OpraHOJienTHHeCKHX H $M3HK0—XMMHHeCKMX MeTOÄOB s a e T b o 3m o e h o c t b naM öojiee oÖb g k t h b h o m flojiho ohghm tb n a -

n ecT B o MHca, a Tairace no3BOJineT b h h c h h t b n p u p o sH t ie c b h 3 h i s e s a y o t - aejILHHMH nOKa3aTeJIHMIl B TaKOM CJIOSHOM ÖHOJIOrHMeCKOM OÖBSKTe« K3KHM

HBJIHeTCH MAC O .UejiBio HacTOHmefl paÖOTbi h b jih g tc h H3yqeHne B3anMOCBH3n Mesay

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mh xapaKTepHCTHKaMH, nojiyqeHHHMH c noMonybio o ö b g k tk b h h x m g t o s o b .

MaTepuaa h MeToau HccaeaoBaiiHH

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(KacipaTH), CHMMGHTaJIBCKOH nOpOflH, BHCBIGä yilHTaHHOCTH B B03paCT9 18-24 m g c h u g b . Blijio OTOöpaHO 21 EHB0TH06. M3ynajm: m . l o n g ! s s i m u s

d o r s i Ha ypoBHC 6-13 peöep h m . s e m i t e n d i n o s u s npaBOä M JiGBOii noayiym. Oöpasnn OTÖnpaJiM nocjiG 96 nacoB BHsepsKH Tyni npn Tennepa- ^ypG +4°C C M0MGHT8 yÖOH KMBOTHOrO.

yKa3aHHHG BHiiiPi MycKyjibi ot npaBbix nojiyTym H e c a e a o B a a H b cbipoM

a MycKyjiH ot jigbhx - n o a s e p r a j iM TenjiOBOM oÖ paöoTK e (cyxoo ^ e n j io ) B 3JI6KTPHH6CK0M IK aÖ y npM TGMIIGpaTypG I 8 0 ° G B T6HGHHG

1 nac. 30 h u h. - I Hae. 45 m m h. KpHTepueM totobhocth ötuia Tern i iepa -

Typa 75°G b i GHTpe KycKa MHca. Opr oh o jig n t h h g c km e k (¿¡h3mko—xhmhhgc— Klle HGCJieaOBaHHH np0M3B02HJM B 3KCHKaT0pC IIOCJIG 0CTbIB3HMH MHC3 20TeMnepaType 25-3ö°G.

O ö o c H O B a H H e h b h 6 o p n o K a 3 a T e j i e ä .^ COOTBeTCTBHH C 3 3 2 3 ^ 6 0 . MCCJieSOBaHHH Öbi JIM BblÖpaHH nO K a3aTejIH , KO- ToPKe MorjiE öbi ö o j ie e n o jm o x ap a rc rep H 3 0 B aT B icänecT E o Mnca K ax no

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3eOJIHJIM Öbi BbIHCHMTB B33MM0CBH3B MeS^y 3THMH nOK33aTGJIHMM C nOMOCy&K) KoPpejinmiOHHoro aHajiM3a.

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ÄJIH CeHCOpHOil OUGHKH CbipOM MblUieHHOM TK3HM ÖbIJIK BblÖpaHH CJiesyJO- Byie °p raH o jien T M n ecK H e n o K a 3 8 T e jm : i p e T ( h h t g h c m b h o c tb h ottghkm ec-

4 55

TecTBGHHDíí OKpacKH ¡vinca); MpaMopHocTL (KOJiirqecTBO h p a c n p e pe jieHne

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Mñ M3yqeHKH KOppeJIHIJHOHHHX CBHSei! OTOÖpaHH ÇII3KKO-XMiîi«eCKi16

n o i î a 3 a ï e j i i i c u p ó n k n o f lB e p r a y T o í i T e n a o B o ä oöpaÖOTKe Mumeqnoii TKaiii®:

- BejiMMMHa onTHqecKOH m o t h o c t h n o n e p e q H o r o c p e 3 a cupoií ui¿ e'1" HÖH TK3HM, H3MepeHHafl npn y f 5 4 5 m 5 8 2 hm;

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- c o s e p s a n n e ;sMpa;

- c o f le .p s a .H H e c o e pn n h t e jil i i o ï k a k mx öejiKOB ( o ö p e r o h p a c í BOpHtí0"

r o K O Ji J iare i ia , s n a c T H H a ) ;

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-- HanpnseHHe c p e 3 a b kt/ cit M aca , n o p B e p r H y T o r o TennoBO# paöOTKe.

M e t o a h H c c j i e f l O B a H M H . /yin opeHKH o p r a n o J i e ^ 1''

MeCKHX H (p H 3 H K O — X H M H H e C K H X CBOflCTB M HC 3 H QIipefleJieHHH KOppeJIflUH°r

li LIX CBH3eii Mesfly H HM H KCI10JIB30Ba JIH CJieflyiOBUie MeTOflH. OpraHojienTHqecKHe :

" onpeflej ieHMe p s e T a MuineqHofi ï k 3Hh h MpaMopHocTH n o 5-6gïï 0'innajie ;

H -eH'- m 3 Me pe h ne ycHjinn Ha pacuyc uuineqHoii t k o h h , n o p B e p r a y r o H 1

jiOBOii oöpaÖ O T K e ( b s o jib MumeqHux b o jio k o h ) , no 5-öajuiBHoM innaJie»

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nncajie;O H 3 H K O —XI-IM H M 6 C K H e :

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ri

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UpM M3yqehTMM B3ailM0CBH3II MpaMOpHOCTM C $ M3 MKO —XHMM H 6 C K MMH X 3 -

p a k t e p mc tmKa mm naßxioaaxM c t a tmc t m h e c km 3HaHMMyio c b h 3 b 3 T o r o r ip n 3 H a -

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mhmöhhom TK anii, a Tarace coaepxcaHiieM r a p a b o ß e n x Mbiinijax.

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m» s e m i t e n d l n o s u s HaXOaMaCfl B nOXOHHTeXBHOÜ KOppeXHHMM C BeXMHM— H° ö pH, BaaroyaepjKHBaioiueü cnocoßHocTBK) m O T p u y aT e jibhoH - c c o a e p - ®9HHeu o ö a e r o K o x x a r e n a .

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Vi KOJiM ecTBOM coKa, OTflejiHeMHM npn Bapne, noTepHMM Beca ríos sesi" CTBKeM Tensa, a Tansce HairpasteHueM cpe3a, ycnsneM Ha paciíyc h k neCTBOM K0BaTeSBHüX SBIlJSeHMM.

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c o h h o ct bio , HericHocTBio, m HercoTopuMM (bw3 irko —x hmn n e c k n mii x a p a K T e p ^ c ^

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2. IÍ3yqenH KoppesHiíHHM M e s s y B e jm q m io n pH cbipoii Mbimennoil Iíía HH H $H3HK0-XHMMqeCKMMM X3paK Tep 11CTHK3MH MHCa CbipOBO H t o b o TensoBOH o d p a d o T K e .

j . Pe3yjiBTaTbi HccsesoBaiinri odpadoTaiiH CTaTMCTuqecKH c np^1HeirneM M eTosoB K o p p e sa m io H H o ro a ñ a s c a w 3 se kt pon h o - bhn hc jiht 6 HOÍÍ TeXHHKH.

4 G 2

JI H T E P A T y P AN e u m a n R.E. , L o g a n M. A. Determination of collagen and elastin in tissue. J.Biol. C h e m . , 1 8 6 , 549, 1950.

Y / i e r b i c k i E., D e a t h e r a g e E.E. Meat ass ey.

Hydroxyproline as an index of connective tissue in muscle.J.Agr. Food Chem,, 2, 878, 1954.

H i l l F. The solubility of intramuscular collagen in meat animals of various ages. J.Food S c i . , 31, 2, 161, 1966.

B e n d a 1 1 J.R. The elastin content of varoius muscles of beef animals. J.Sci. Food Agric., 18, 12, 553, 1967.

B o j I l i J i a K O B A. , O o m h h A . , J e M H H 0 B C K H ii B ilpiidop fljiH onpeaejieHHH KOHCHCTeiiRMH nHmeBux npoayKTOB. Cd. "II nine - Ban npoMbiniJieHHOCTL (mhch3h m nTBiienepepadaTbiBaioiiiRH)11, UFiIITKIIm'ib - npoM, 12, 1963, 7.H y c t h Ji b h h k E.M. CTaTHCTHqecKHe jag's o m aiiaAM3a m o d p a - doTKH HadjnofleHMfi. "IlayK a", M ., 1 9 6 8 .

4 6 3

Correlation between the sensory indices of meat quality and physico-chemical characteristics of l.aorsi (r)

I n d i c e s

Colour intensity D jl 545 nm D /l 582 nm

pH of raw muscle tissuepH of heated muscle tissueWater in raw muscle tissueWater in heated muscle tissue Water-holding capa­city of raw muscle tissueWater-holding capa­city of heated muscle tissue Fat, # of nonfat solidsCollagen content (by oxyproline)Soluble collagen content, # of the totalFjlastin content,# of protein Juice release duri: _ cook±ng(t=75-77 C) Weight loss (effec­ted v/ith heating and chilling) _ M pShear stress kg/cnrBiting force scoresNo. of chewings units

nit Colour Marb- Aroma ling

Taste J die i- ness

Tende:ness

0 , 8 1 0 $ -0.859"' - — — —*

0i727a) _ 0.555C&. 294 0.524^ 0.5601

#

l tCO<f

Io1

1 1 — — —

w 0.403 -0.481^0.183 0.294 0.667^ 0.670

M 0.62(^-0.321 - 0 . 7 4 ^ 0.474

ft 0.398 0.310 0.167 0.098 0.129 0.488

15 - 0.776^0.239 0.139 0.319 --0.288

mg# 0.218-0.180 0.111-0.458^--0.185

# 0.068 0.020 0.215 0.578

ti - - -- — - 0.069ig

-0.729^0.316 -0.327 -0.580

m u s d et i s s u e ^

0 . 6 7 $0.921

O097^

0.827a)

0 . 5 l frd)

- 0 . 8s1

-0.453$ 0.407 -0.465^ 0.306 -0.369 \0.102 -0.549° A). 115

- -0.781^-0.504$ ■- 0.077 -0.638%*

— 0.890”'y -0.879a'-1S : I #

a) P ^ 0.001b) P ^ O . O l

c) P <10.02d) P<T 0.05

n = 15 - 20

4 04

T a b l e 2Correlation between the sensory indices of meat quality and pliysico-

chemical characteristics of m.semitendinosus (r)

I n d i c e sUnit Colour Harb- Aroma Taste Juici- Tender­

ling ness nesspH ofmuscletissue

r a v

Colour intensity D A 545 run

582 nmPti of raw musclet is su e

of heated muscle¿Issue,ater in raw muscle^ s s u e¿at®r in heated V;a^Gle tissue ater-holding capa­

city of raw muscle¿Issue''ater-holding capa- “ity of he ate a 5u?cle tissue a?s % of nonfat » « s

C^&lagen content ^Dy oxy pro line) ¿°luble collagen Intent, # of the

*ffi a®tin content.

Protein Mhice release(tïfeë cooking V/.:7 5 ~ 7 7 ÔC0 «

loss (effec- with heating

S e 4 hiilins) , 2Bit?r stress kg/cm U0 ariS force scores

* °f chewings units

^ î < : 0 . 0 0 1

” > * < 0 . 0 1

! ? < 0 -02 p < 0 . 0 5

0.921!0.922‘

0.712

0.6300.596'

a ) - 0.333 0 . 4 7 4 ^ . 2 4 5 0.305

0 . 9 6 2 a)

a.- - 0 . 6 7 ^ -

0.300 -0.760^0.125 0.350 0 . 5 1 ^ 0.340 0.730

0.78(^-0.116 0 . 5 2 ^ 0 . 4 7 ^ 0 . 2 6 0 0.272 0.813“'

0.346 -0.275 0.103 0.133 0.103 0.095

0 . 9 4 ^ 0 . 2 0 5 0.173 0.288 -0.243

a ")0.483 '

mg# 0.200 -0.378 -0.48^0.217 -0.529°^

0 . 5 5 ^ 0 . 4 8 5 0.63(0 0.844a

- 0.036

0.323

-0.765^-0.260 - - 0 . 5 3 ^ - 0 . 4 3 2 -0.790

-0.314 -0.095 - - 0 . 6 3 6 ^ - 0 . 4 6$ -0.157-0.416.n-0.234 -0.471^ 0.092

- -0.072 -0.525X -0.274-0.828^ -0,326

-0.271 -0.072 - -0.776* -0.240

n = 15 - 21

4 B 5