ارزیابی اثر ماریناد اسید استیک و کلرید سدیم بر برخی ویژگی‌های کیفی گوشت شتر یک کوهانه ایرانی

بقایی ه، 1392. تعیین ترکیبات شیمیایی و بررسی اثر جنس و شرایط کشتار بر ویژگی‌های فیزیکوشیمیایی و حسی گوشت شترمرغ طی دوره ترد شدن. رساله دوره دکتری، دانشگاه فردوسی مشهد.

حیدری ف، وریدی م ج، وریدی م، 1390. اثر درجه چرخ کردن بر ویژگی‌های رنگی گوشت گاو، شتر و شترمرغ

زاهدی ی، وریدی م ج، وریدی م، 1392. مقایسه ویژگی‌های فیزیکوشیمیایی و کیفی عضله‌های طویل سینه‌ای (Longissimus thoracis) و دو سر ران (Biceps femoris) شتر یک کوهانه ایرانی. نشریه پژوهش و نوآوری در علوم و صنایع غذایی، 3 (1): 79 تا 96.

سبزی ف، 1394. تأثیر آبغوره بر خصوصیات فیزیکوشیمیایی و بافتی عضله دوسرران (Biceps femoris) گاو، پایان‌نامه دوره کارشناسی ارشد، دانشگاه فردوسی مشهد.

سلطانی زاده، ن و کدیور م، 1390. شیمی و فناوری گوشت و فرآورده‌های گوشتی، انتشارات مرکز نشر دانشگاه صنعتی اصفهان، اصفهان.

Aaslyng M D, Bejerholm C, Ertbjerg, P, Bertram H C & Andersen H J, 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food quality and preference 14(4), 277-288.

Akamittath J G, Brekke C J & Schanus E G, 1990. Lipid oxidation and color stability in restructured meat systems during frozen storage. Journal of Food Science 55(6), 1513-1517.

Aktaş N, Aksu M I & Kaya M, 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. Journal of Muscle Foods 14(3), 181-194.

AOAC, 2002. Official methods of analysis of the Association of Analytical Chemists. Gaithersburg, Maryland, USA

Arganosa GC and Marriott NG, 1989. Organic acids as tenderizers of collagen in restructured beef. Journal of Food Science 54(5), 1173-1176.

Beriain MJ, Goñi MV, Indurain G, Sarriés MV and Insausti K, 2009. Predicting Longissimusdorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index. Meat science, 81(3) pp.439-445.

Bernard F, Chaibou M & Vias G, 2012. Integrated impact of climate change and socioeconomic development on the evolution of camel farming systems. British Journal of Environment and Climate Change 2(3), 227.

Botha SSC, Hoffman LC and Britz TJ, 2007. Physical meat quality characteristics of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna during post-mortem aging. Meat science 75(4), pp.709-718.

Bowker  BC, Liu MN, Eastridge JS, Callahan JA, Paroczay EW and Solomon MB, 2010. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality. Journal of Muscle Foods 21: 379-398.

Brewer S, 2004. Irradiation effects on meat color–a review. Meat Science, 68(1), 1-17.

Cannon J E, McKeith F K Martin S E, Novakofski J & Carr T R, 1993. Acceptability and Shelf‐life of Marinated Fresh and Precooked Pork. Journal of food science 58(6), 1249-1253.

Desmond E M & Troy D J, 2001. Effect of lactic and citric acid on low-value beef used for emulsion-type meat products. LWT-Food Science and Technology, 34(6), 374-379.

Devine C, Dikeman M, 2014. Encyclopedia of meat sciences. Elsevier.

Forrest  J C, Aberle  E D, Hedrick  H B, Judge  M D,  Merkel R A, 1975. Principles of meat science. WH Freeman and Co.

Gault N F S, 1985. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Science 15(1), 15-30.

Gault N F S, 1991. Marinated Meat. In R. Lawrie (Ed.), Developments in meat science, 5: 191-246. London and New York: Elsevier Applied Science.

Hamm R, Deatherage F E, 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meata. Journal of Food Science 25(5), 587-610.

Hamm R, 1975. Water-holding capacity of meat. In: Meat (D. J. A., Cole, & R. A., Lawrie, eds). Buttersworth Publishers, London 321-337.

Heymann H, Hedrick H B, Karrasch M A, Eggeman M K and  Ellersieck M R, 1990. Sensory and chemical characteristics of fresh pork roasts cooked to different endpoint temperatures. Journal of Food Science 55(3), 613-617.

Hinkle JB, 2010. Acid marination for tenderness enhancement of beef bottom round. Theses and Dissertations in Animal Science p.12.

Honikel K O, 1998. Reference methods for the assessment of physical characteristics of meat. Meat science 49(4), 447-457.

Kadim I T, Al-Hosni Y, Mahgoub O, Al-Marzooqi, W, Khalaf S K, Al-Maqbaly R S,  Al-Amri I S, 2009. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat science 82(1), 77-85.

Kerth CR, 2013. The science of meat quality. Ames, IA: Wiley-Blackwell.

Kim H W, Choi Y S, Choi J H, Kim  H Y, Lee  M A, Hwang K E,  Kim C J, 2013. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry 139(1), 597-603.

Klinhom P, Klinhom J, Senapa J, Methawiwat, S, 2011. Influence of citric acid, lemon and porcupine fruit juice on the tenderness and sensory properties of bovine meat. In Proceedings of the 49th Kasetsart University Annual Conference, Kasetsart University, Thailand, 1-4 February, 2011. Volume 4. Subject: Agricultural Extension and Home Economics. (pp. 1-10). Kasetsart University.

Knight P, Parsons N, 1988. Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions. Meat Science 24(4), 275-300.

Krzywicki K, 1979. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Science 3(1), 1-10.

Krzywicki K, 1982. The determination of haem pigments in meat. Meat Science, 7(1), 29-36.

Lawrie R A, 1979. Meat Science. Third edition. Pregamon Press, Oxford.

Lund M N, Hviid M S, Skibsted L H, 2007. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science 76(2), 226-233.

Mancini R A, Hunt, M, 2005. Current research in meat color. Meat science 71(1), 100-121.

Medyński A, Pospiech E, Kniat R, 2000. Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits. Meat science 55(3), 285-290.

Naveena B M, Muthukumar M, Sen A R, Babji Y, Murthy T R K, 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science 74(2), 409-415.

Offer G, 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Science 30(2), 157-184.

Offer G, Knight P, 1988. Structural basis of water-holding in meat. 2. Drip losses. Developments in Meat Science.

Burke R M, Monahan F J, 2003. The tenderisation of shin beef using a citrus juice marinade. Meat Science 63(2), 161-168.

Rao M. V, Gault N. F. S, Kennedy, S, 1989. Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH. Meat Science 26(1), 19-37.

Sauerland M, 2008. Effect of pH and temperature on myoglobin in fresh meat.

Sawyer J T, Apple J K, Johnson Z B, 2008. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef. Meat Science 79(2), 317-325.

Sawyer J T, Apple J K, Johnson Z B, 2008. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef. Meat Science 79(2), 317-325.

Sawyer J T, Apple J K, Johnson Z B, Baublits, R T & Yancey J W S, 2009. Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid. Meat science 83(2), 263-270.

Serdaroğlu M, Abdraimov K, Oenenc, A, 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. Journal of Muscle Foods 18(2), 162-172.

Sharedeh D, Gatellier P, Astruc T and Daudin JD, 2015. Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure. Meat science 110, 24-31.

Smaoui S, Hlima H B, Ghorbel R, 2012. The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh. Poultry science 91(6), 1473-1481.

Swatland HJ, 1993. Explaining the P in PSE. Meat Focus International (United Kingdom).

Tang J, Faustman C, & Hoagland T A, 2004. Krzywicki revisited Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. Journal of Food Science 69(9), C717-C720.

Vergara H, Molina A & Gallego L, 1999. Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systems. Meat science 52(2), 221-226.

Yusop S M, O’Sullivan M G, Kerry J F, & Kerry J P, 2010. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat science 85(4), 657-663.