不同品种牛和部位肌肉在成熟过程中品质差异比较研究

为探究肌肉部位和成熟时间对鲁西黄杂交牛和安秦杂交牛牛肉食用品质的影响,分别选取2种牛宰后的背最长肌、腰大肌和半膜肌3个部位肉,在成熟5、7、14、21?d时测定其嫩度、肌节长度、肉色和蛋白降解程度等指标.结果表明:随着成熟时间的延长,2种牛腰大肌剪切力值较低,肌节长度较长,肉色更好,而背最长肌和半膜肌剪切力更高,肌节长...

Comparison of Quality Differences in Different Muscles from Different Cattle Breeds during Postmortem Maturation

The objective of this study was to determine the effects of muscle types and postmortem aging time on the eating quality of beef from Luxi × Simmental crossbred cattle and Angus × Qinchuan crossbred cattle. The M. longissimus lumborum (LL), M. psoas major (PM) and M. semimembranosus (SM) were sampled from each breed after slaughter. The tenderness, sarcomere length, meat color and protein degradation were evaluated after 5, 7, 14 and 21 days of postmortem aging. It was shown that extended postmortem aging decreased the Warner-Bratzler shear force (WBSF) value of PM for both breeds, increased the sarcomere length, and made the meat color look better, but it increased the WBSF value of LL and SM and decreased the sarcomere length (P < 0.05). Both desmin and troponin-T in each muscle sample were continuously degraded during the whole postmortem aging period. The muscles from Angus × Qinchuan crossbred cattle were similar in the degree of desmin degradation (P > 0.05). However, the degree of desmin degradation in PM from Luxi × Simmental crossbred cattle decreased significantly compared to LL and SM (P < 0.05). Additionally, the degrees of desmin and troponin-T degradation in PM differed between the breeds. These results showed that the tenderization of beef meat and the degrees of desmin and troponin-T degradation during postmortem aging differed depending on muscle types and breeds. Therefore, muscle-specific aging strategies may be used to improve tenderness.