安格斯×秦川育肥牛牛体不同部位肌肉肉质特性比较分析
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摘要
为了研究育肥牛不同部位肌肉的肉质特性,以9头安格斯×秦川育肥牛为研究对象,测定了背最长肌、三角肌、臀股二头肌、股直肌、股外侧肌和股中间肌的pH值、压力失水率、色差[亮度值(L~*值)、红度值(a~*值)、黄度值(b~*值)、色饱和度(C~*)和色调角(h~*)]、剪切力、蛋白质、脂肪和水分等肉质指标,分析了各指标间的差异,并对生鲜牛肉和煎制牛排进行了感官评价。结果表明:股外侧肌的压力失水率显著高于三角肌和股中间肌(P<0.05),臀股二头肌、股外侧肌和股直肌的蒸煮损失显著高于背最长肌和三角肌(P<0.05),三角肌的L~*值显著高于背最长肌、股中间肌和股外侧肌(P<0.05),三角肌的脂肪含量显著高于股外侧肌(P<0.05),股中间肌的水分含量显著高于三角肌(P<0.05);6个部位肌肉的美食感和总体可受性得分均大于5分,都能满足消费者对生鲜牛肉和煎制牛排的要求。
In order to study beef quality of different part of muscles from fattening cattle, nine fattening Angus × Qinchuan cattle were selected. Beef quality, such as pH, pressing loss, meat color(L~*, a~*, b~*, C~* and h~*), shear force, protein, fat and moisture of longissimus dorsi, deltoideus, gluteus biceps femoris, rectus femoris, knuckle cover, and knuckle undercut were determined. And their differences were analyzed. The sensory evaluation of fresh beef and fried beef steak was conducted. Results showed that pressing loss of knuckle cover was greater than deltoideus and knuckle cover(P<0.05). Cooking loss of gluteus biceps femoris, knuckle cover and rectus femoris were higher than longissimus dorsi and deltoideus(P<0.05). L~* of deltoideus was higher than longissimus dorsi, knuckle undercut and knuckle cover(P<0.05). Fat content of deltoideus was higher than knuckle cover(P<0.05), and moisture of knuckle undercut was higher than deltoideus(P<0.05). The scores of food sense and overall acceptability in six muscles were more than five point, and all of them can meet the consumer's requirements for fresh meat and fried steak.
In order to study beef quality of different part of muscles from fattening cattle, nine fattening Angus × Qinchuan cattle were selected. Beef quality, such as pH, pressing loss, meat color(L~*, a~*, b~*, C~* and h~*), shear force, protein, fat and moisture of longissimus dorsi, deltoideus, gluteus biceps femoris, rectus femoris, knuckle cover, and knuckle undercut were determined. And their differences were analyzed. The sensory evaluation of fresh beef and fried beef steak was conducted. Results showed that pressing loss of knuckle cover was greater than deltoideus and knuckle cover(P<0.05). Cooking loss of gluteus biceps femoris, knuckle cover and rectus femoris were higher than longissimus dorsi and deltoideus(P<0.05). L~* of deltoideus was higher than longissimus dorsi, knuckle undercut and knuckle cover(P<0.05). Fat content of deltoideus was higher than knuckle cover(P<0.05), and moisture of knuckle undercut was higher than deltoideus(P<0.05). The scores of food sense and overall acceptability in six muscles were more than five point, and all of them can meet the consumer's requirements for fresh meat and fried steak.
引文
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[2] YEH Y,OMAYE S T,RIBEIRO F A,et al.Evaluation of palatability and muscle composition of novel value-added beef cuts[J].Meat Sci,2018,135:79-83.
[3] LEPPER-BLILIE A N,BERG E P,GERMOLUS A J,et al.Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts[J].Meat Sci,2014,96(1):419-422.
[4] 韩冬洁,余群力,韩玲,等.‘西门塔尔杂交牛’与‘平凉红牛’不同部位肉品质分析[J].甘肃农业大学学报,2016,51(5):107-115.
[5] JUNG E Y,HWANG Y H,JOO S T.Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses[J].Korean J Food Sci Anim Resour,2015,35(6):859-866.
[6] BELEW J B,BROOKS J C,MCKENNA D R,et al.Warner-Bratzler shear evaluations of 40 bovine muscles[J].Meat Sci,2003,64(4):507-512.
[7] GRUBER S L,TATUM J D,SCANGA J A,et al.Effects of postmortem aging and USDA quality grade on Warner—Bratzler shear force values of seventeen individual beef muscles 1[J].J Anim Sci,2006,84(12):3387-3396.
[8] JEONG J Y,HUR S J,YANG H S,et al.Discoloration characteristics of 3 major muscles from cattle during cold storage[J].J Food Sci,2009,74(1):C1-C5.
[9] 牛蕾,孙宝忠,张志胜.中国西门塔尔杂交牛肉品质评定及其近红外快速检测方法研究[D].保定:河北农业大学,2011.
[10] LANG Y M,WU B,SUN B Z,et al.Consumer evaluation of chinese instant-boiled beef[J].Food Sci Technol Res,2015,21(6):793-799.
[11] JEREMIAH L E,DUGAN M E R,AALHUS J L,et al.Assessment of the chemical and cooking properties of the major beef muscles and muscle groups[J].Meat Sci,2003,65(3):985-992.
[12] HWANG Y H,KIM G D,JEONG J Y,et al.The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo(Korean native cattle) steers[J].Meat Sci,2010,86(2):456-461.
[13] OURY M P,DUMONT R,JURIE C,et al.Specific fibre composition and metabolism of the rectus abdominis muscle of bovine Charolais cattle[J].BMC Biochem,2010,11(1):12.
[14] CHRIKI S,PICARD B,JURIE C,et al.Meta-analysis of the comparison of the metabolic and contractile characteristics of two bovine muscles:Longissimus thoracis and semitendinosus[J].Meat Sci,2012,91(4):423-429.
[15] VAN WEZEMAEL L,DE SMET S,UELAND ?,et al.Relationships between sensory evaluations of beef tenderness,shear force measurements and consumer characteristics[J].Meat Sci,2014,97(3):310-315.
[16] LEGAKO J F,DINH T T N,MILLER M F,et al.Consumer palatability scores,sensory descriptive attributes,and volatile compounds of grilled beef steaks from three USDA Quality Grades[J].Meat Sci,2016,112:77-85.
[17] LEGAKO J F,BROOKS J C,O′QUINN T G,et al.Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles[J].Meat Sci,2015,100:291-300.
[18] CORBIN C H,O′QUINN T G,GARMYN A J,et al.Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments[J].Meat Sci,2015,100: 24-31.