PDF(Pubmed)
Abstract：
The objective of this exploratory study was to assess if microencapsulated arginine influences the physicochemical quality of beef. The study included three genetic groups: Angus, Hereford, and Angus × Hereford crossbreed. Two encapsulation systems were used with carnauba wax, at ratios of 3:1 and 2:1, carnauba wax:core (arginine), respectively. A control treatment was also included with no arginine addition. Encapsulated arginine with a 3:1 ratio increased redness by 19.66 at 28 d aged beef compared to the control and 2:1 ratio with values of 18.55 and 16.77, respectively (p = 0.01). Encapsulated arginine at a 3:1 ratio showed the lowest meat shear force values with 24.32 N at 28 d of ageing (p < 0.001). The Angus breed also had a low value of 24.02 N (p < 0.001). Finally, the highest values of intramuscular fat were observed with the inclusion of arginine in a 3:1 ratio. The fat value reached 2.12% with a 3:1 ratio (p = 0.002), while in the Angus breed it was 1.59%. The addition of carnauba wax-encapsulated arginine can improve meat quality. It enhances red color, tenderness, and marbling in bovine meat.
摘要：
这项探索性研究的目的是评估微囊化的精氨酸是否会影响牛肉的理化质量。该研究包括三个遗传群体：安格斯，赫里福德,和安格斯·赫里福德杂种。两个封装系统与巴西棕榈蜡一起使用，在3：1和2：1的比例，巴西棕榈蜡：核心（精氨酸），分别。还包括不添加精氨酸的对照处理。与对照和2：1的比率相比，在28日龄的牛肉中，3：1比率的封装精氨酸的发红增加了19.66，分别为18.55和16.77（p=0.01）。3:1比例的包封精氨酸在老化28d时显示出最低的肉剪切力值,为24.32N(p<0.001)。安格斯品种也具有24.02N的低值(p<0.001)。最后,以3:1的比例加入精氨酸时，肌内脂肪的值最高。脂肪值达到2.12％，比例为3：1（p=0.002），而在安格斯品种中，它是1.59％。添加巴西棕榈蜡包裹的精氨酸可以改善肉品质。它增强了红色，压痛,用牛肉做大理石花纹.
