中国荷斯坦奶公犊不同部位肉的品质特性
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摘要
为分析比较中国荷斯坦奶公犊不同部位肌肉品质间的差异,选取6头遗传背景一致、7月龄左右的荷斯坦奶公犊,经商业屠宰厂宰后排酸48 h。分别采集6个部位(外脊、半腱肌、半膜肌、股内侧肌、股直肌和股外侧肌)的肌肉样品,测定其营养成分、理化指标及感官品质,并利用主成分分析法研究犊牛肉品质性状之间的关系。结果表明:半膜肌中蛋白质含量显著高于股内侧肌(P<0.05),股内侧肌水分含量和红度值最高,但嫩度最差(P<0.05),股直肌的滴水损失最大(P<0.05),外脊和半腱肌具有更低的红度值(P<0.05),外脊与股直肌总体可接受性评分显著高于股外侧肌(P<0.05);主成分分析结果表明,感官特性因子、持水力因子和营养成分因子累计贡献率达59.79%,可基本反映6个部位犊牛肉的品质评价信息。综上所述,奶公犊不同部位肉间的各指标差异较大,可依据各部位肉的典型特征提升奶公犊部位肉的市场价值,达到优质优价的市场效果。
The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves(7 months of age) with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts(striploin, Semitendinosus, Semimembranosus, Vastus medialis, Rectus femoris and Vastus lateralis) were collected in order to determine the nutritional composition, physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle(P < 0.05). The moisture content and redness value in Vastus medialis muscle were the highest(P < 0.05), while the tenderness was the lowest of the 6 muscles(P < 0.05). Rectus femoris muscle showed the maximum drip loss(P < 0.05). Striploin and Semitendinosus muscle had a lower redness value(P < 0.05). The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis(P < 0.05). Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor, water holding capacity factor and nutrient component factor reached 59.79%, which could substantially reflect the meat quality information of the six veal muscles. In summary, there were large differences in the meat quality indicators between the different parts of veal calves. Therefore, according to the typical quality meat characteristics of each carcass part, the market value could be improved to achieve high quality and good price.
The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves(7 months of age) with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts(striploin, Semitendinosus, Semimembranosus, Vastus medialis, Rectus femoris and Vastus lateralis) were collected in order to determine the nutritional composition, physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle(P < 0.05). The moisture content and redness value in Vastus medialis muscle were the highest(P < 0.05), while the tenderness was the lowest of the 6 muscles(P < 0.05). Rectus femoris muscle showed the maximum drip loss(P < 0.05). Striploin and Semitendinosus muscle had a lower redness value(P < 0.05). The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis(P < 0.05). Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor, water holding capacity factor and nutrient component factor reached 59.79%, which could substantially reflect the meat quality information of the six veal muscles. In summary, there were large differences in the meat quality indicators between the different parts of veal calves. Therefore, according to the typical quality meat characteristics of each carcass part, the market value could be improved to achieve high quality and good price.
引文
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[14]徐晨晨.钙蛋白酶介导的日粮抗氧化剂降低羊肉滴水损失的机制[D].北京:中国农业大学,2018:41.
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[20]FRANCO D,LORENZO J M.Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months[J].Meat Science,2014,96(1):327-334.DOI:10.1016/j.meatsci.2013.07.018.
[21]杜玮,于青云.不同品种犊牛及其不同部位的肉品质研究[J].中国畜牧兽医,2009,36(1):142-144.
[22]CHRISTENSEN L,ERTBJERG P,L?JE H,et al.Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times[J].Meat Science,2013,93(4):787-795.DOI:10.1016/j.meatsci.2012.12.001.
[23]VAN WEZEMAEL L,DE SMET S,UELAND?,et al.Relationships between sensory evaluations of beef tenderness,shear force measurements and consumer characteristics[J].Meat Science,2014,97(3):310-315.DOI:10.1016/j.meatsci.2013.07.029.
[24]FONT-I-FURNOLS M,GUERRERO L.Consumer preference,behavior and perception about meat and meat products:an overview[J].Meat Science,2014,98(3):361-371.DOI:10.1016/j.meatsci.2014.06.025.
[25]CHOE J H,CHOI M H,RHEE M S,et al.Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements[J].Asian-Australasian Journal of Animal Sciences,2016,29(7):1029-1036.DOI:10.5713/ajas.15.0482.
[26]YEH Y,OMAYE S T,RIBEIRO F A,et al.Evaluation of palatability and muscle composition of novel value-added beef cuts[J].Meat Science,2018,135:79-83.DOI:10.1016/j.meatsci.2017.08.026.
[27]BORGOGNO M,FAVOTTO S,CORAZZIN M,et al.The role of product familiarity and consumer involvement on liking and perceptions of fresh meat[J].Food Quality and Preference,2015,44:139-147.DOI:10.1016/j.foodqual.2015.04.010.
[28]BEHBAHANI B A,YAZDI F T,SHAHIDI F,et al.Principle component analysis(PCA)for investigation of relationship between population dynamics of microbial pathogenesis,chemical and sensory characteristics in beef slices containing Tarragon essential oil[J].Microbial Pathogenesis,2017,105:37-50.DOI:10.1016/j.micpath.2017.02.013.
[29]KIM J M,LEE S H,RYU Y C.Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis[J].Animal Production Science,2018,58(11):2091-2099.DOI:10.1071/AN16223.
[30]GARRIDO M D,EGEA M,LINARES M B,et al.Sensory characteristics of meat and meat products from entire male pigs[J].Meat Science,2017,129:50-53.DOI:10.1016/j.meatsci.2017.02.011.
[31]GAGAOUA M,PICARD B,MONTEILS V.Associations among animal,carcass,muscle characteristics,and fresh meat color traits in Charolais cattle[J].Meat Science,2018,140:145-156.DOI:10.1016/j.meatsci.2018.03.004.
[2]原琦,罗爱平,何光中,等.奶公犊小白牛不同部位肉品质特性的比较[J].食品科技,2015,40(5):140-145.
[3]李秋凤,杜柳柳,曹玉凤,等.中国荷斯坦奶公牛肉用研究进展[J].畜牧与兽医,2017(8):138-141.
[4]EUROSTAT.Archive:meat production statistics[EB/OL].(2019-01-28)[2019-05-07].https://ec.europa.eu/eurostat/statisticsexplained/index.php.
[5]张丽,黄彩霞,孙宝忠,等.标准化法和主成分法评估牦牛不同部位分割肉品质[J].农业工程学报,2014,30(16):290-295.
[6]郎玉苗,张睿,谢鹏,等.电刺激和成熟对冷热剔骨牦牛肉品质的影响[J].中国食品学报,2017,17(3):177-185.
[7]蒋红琴.番茄红素对巴美肉羊肉品质的影响及其抗氧化机理研究[D].北京:中国农业大学,2015:33.
[8]PESTANA J M,COSTA A S H,ALVES S P,et al.Seasonal changes and muscle type effect on the nutritional quality of intramuscular fat in Mirandesa-PDO veal[J].Meat Science,2012,90(3):819-827.DOI:10.1016/j.meatsci.2011.11.023.
[9]ALDAI N,LAVíN P,KRAMER J K G,et al.Breed effect on quality veal production in mountain areas:emphasis on meat fatty acid composition[J].Meat Science,2012,92(4):687-696.DOI:10.1016/j.meatsci.2012.06.024.
[10]GáLVEZ F,MAGGIOLINO A,DOMíNGUEZ R,et al.Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves:a preliminary study[J].Journal of the Science of Food and Agriculture,2019,99(6):2947-2956.DOI:10.1002/jsfa.9508.
[11]FDA.A food labeling guide[S].U.S.Food and Drug Administration,2013.
[12]MUCHENJE V,DZAMA K,CHIMONYO M,et al.Some biochemical aspects pertaining to beef eating quality and consumer health:a review[J].Food Chemistry,2009,112(2):279-289.DOI:10.1016/j.foodchem.2008.05.103.
[13]PEARCE K L,ROSENVOLD K,ANDERSEN H J,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes:a review[J].Meat Science,2011,89(2):111-124.DOI:10.1016/j.meatsci.2011.04.007.
[14]徐晨晨.钙蛋白酶介导的日粮抗氧化剂降低羊肉滴水损失的机制[D].北京:中国农业大学,2018:41.
[15]DOMARADZKI P,STANEK P,LITWI?CZUK Z,et al.Slaughter value and meat quality of suckler calves:a review[J].Meat Science,2017,134:135-149.DOI:10.1016/j.meatsci.2017.07.026.
[16]RYU Y C,KIM B C.The relationship between muscle fiber characteristics,postmortem metabolic rate,and meat quality of pig Longissimus dorsi muscle[J].Meat Science,2005,71(2):351-357.DOI:10.1016/j.meatsci.2005.04.015.
[17]KIMG D,YANG H S,JEONG J Y.Intramuscular variations of proteome and muscle fiber type distribution in Semimembranosus and Semitendinosus muscles associated with pork quality[J].Food Chemistry,2018,244:143-152.DOI:10.1016/j.foodchem.2017.10.046.
[18]PAVAN E,DUCKETT S K.Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef[J].Meat Science,2013,93(3):371-377.DOI:10.1016/j.meatsci.2012.09.021.
[19]LORENZO J M,SARRIéS M V,FRANCO D.Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age[J].Animal,2013,7(7):1199-1207.DOI:10.1017/S1751731113000189.
[20]FRANCO D,LORENZO J M.Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months[J].Meat Science,2014,96(1):327-334.DOI:10.1016/j.meatsci.2013.07.018.
[21]杜玮,于青云.不同品种犊牛及其不同部位的肉品质研究[J].中国畜牧兽医,2009,36(1):142-144.
[22]CHRISTENSEN L,ERTBJERG P,L?JE H,et al.Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times[J].Meat Science,2013,93(4):787-795.DOI:10.1016/j.meatsci.2012.12.001.
[23]VAN WEZEMAEL L,DE SMET S,UELAND?,et al.Relationships between sensory evaluations of beef tenderness,shear force measurements and consumer characteristics[J].Meat Science,2014,97(3):310-315.DOI:10.1016/j.meatsci.2013.07.029.
[24]FONT-I-FURNOLS M,GUERRERO L.Consumer preference,behavior and perception about meat and meat products:an overview[J].Meat Science,2014,98(3):361-371.DOI:10.1016/j.meatsci.2014.06.025.
[25]CHOE J H,CHOI M H,RHEE M S,et al.Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements[J].Asian-Australasian Journal of Animal Sciences,2016,29(7):1029-1036.DOI:10.5713/ajas.15.0482.
[26]YEH Y,OMAYE S T,RIBEIRO F A,et al.Evaluation of palatability and muscle composition of novel value-added beef cuts[J].Meat Science,2018,135:79-83.DOI:10.1016/j.meatsci.2017.08.026.
[27]BORGOGNO M,FAVOTTO S,CORAZZIN M,et al.The role of product familiarity and consumer involvement on liking and perceptions of fresh meat[J].Food Quality and Preference,2015,44:139-147.DOI:10.1016/j.foodqual.2015.04.010.
[28]BEHBAHANI B A,YAZDI F T,SHAHIDI F,et al.Principle component analysis(PCA)for investigation of relationship between population dynamics of microbial pathogenesis,chemical and sensory characteristics in beef slices containing Tarragon essential oil[J].Microbial Pathogenesis,2017,105:37-50.DOI:10.1016/j.micpath.2017.02.013.
[29]KIM J M,LEE S H,RYU Y C.Comparisons of meat quality and muscle fibre characteristics on multiple pig breeds and sexes using principal component analysis[J].Animal Production Science,2018,58(11):2091-2099.DOI:10.1071/AN16223.
[30]GARRIDO M D,EGEA M,LINARES M B,et al.Sensory characteristics of meat and meat products from entire male pigs[J].Meat Science,2017,129:50-53.DOI:10.1016/j.meatsci.2017.02.011.
[31]GAGAOUA M,PICARD B,MONTEILS V.Associations among animal,carcass,muscle characteristics,and fresh meat color traits in Charolais cattle[J].Meat Science,2018,140:145-156.DOI:10.1016/j.meatsci.2018.03.004.