Rhee M S, Wheeler T L, Shackelford S D, Koohmaraie M
ARS, USDA, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE 68933, USA.
J Anim Sci. 2004 Feb;82(2):534-50. doi: 10.2527/2004.822534x.
The objective of this study was to determine the extent of variation in, and relationships among, biochemical and palatability traits within and among 11 major beef muscles. Longissimus thoracis et lumborum (LD), psoas major (PM), gluteus medius (GM), semimembranosus (SM), adductor (AD), biceps femoris (BF), semitendinosus (ST), rectus femoris (RF), triceps brachii (TB), infraspinatus (IS), and supraspinatus (SS) from one side of 31 Charolais x MARC III steer carcasses were vacuum-packaged, stored at 2 degrees C until 14 d postmortem, and then frozen at -30 degrees C. The 2.54-cm-thick steaks were obtained from two or three locations within muscles in order to assess biochemical traits and Warner-Bratzler shear force, and from near the center for sensory trait evaluation. The PM was most tender and was followed by IS in both shear force and tenderness rating (P < 0.05). The other muscles were not ranked the same by shear force and tenderness rating. The BF had the lowest (P < 0.05) tenderness rating. The PM, GM, and LD had lower (P < 0.05) collagen concentration (2.7 to 4.5 mg/g muscle) than muscles from the chuck and round (5.9 to 9.0 mg/g), except for the AD (4.9 mg/g). Desmin proteolysis was highest (P < 0.05) for BF and LD (60.7 and 60.1% degraded), and was lowest (P < 0.05) for PM (20.2%). The PM, TB, IS, RF, and ST had relatively long sarcomere lengths (> 2.1 microm), whereas the GM had the shortest (P < 0.05) sarcomere length (1.7 microm). Cooking loss was lowest (P < 0.05) for BF (18.7%) and was followed by LD and IS (20.7%); it was highest (P < 0.05) for ST (27.4%). Across all muscles, tenderness rating was highly correlated (r > 0.60) with shear force, connective tissue rating, sarcomere length, and collagen content. Within a muscle, correlations among all traits were generally highest in LD and lowest in AD. Within muscle, location effects were detected (P < 0.05) for shear force (PM, ST, BF, SM, and RF), sarcomere length (PM, ST, BF, LD, SS, IS, SM, and RF), collagen concentration (PM, BF, SS, IS, SM. AD, TB, and RF), desmin degradation (PM, GM, BF, SM, AD, and, RF), and cooking loss (all muscles except SS and AD). There is a large amount of variation within and among muscles for tenderness traits and tenderness-related biochemical traits. These results increase our understanding of the sources of variation in tenderness in different muscles and provide a basis for the development of muscle-specific strategies for improving the quality and value of muscles.
本研究的目的是确定11种主要牛肉肌肉内部以及之间生化特性与适口性特征的变异程度及相互关系。取自31头夏洛莱×MARC III阉牛一侧胴体的胸腰最长肌（LD）、腰大肌（PM）、臀中肌（GM）、半膜肌（SM）、内收肌（AD）、股二头肌（BF）、半腱肌（ST）、股直肌（RF）、肱三头肌（TB）、冈下肌（IS）和冈上肌（SS）进行真空包装，在2℃下储存至宰后14天，然后在-30℃下冷冻。从肌肉内的两三个位置获取2.54厘米厚的牛排，以评估生化特性和沃纳-布拉茨勒剪切力，并从靠近中心位置进行感官特性评估。PM最嫩，在剪切力和嫩度评分方面其次是IS（P<0.05）。其他肌肉在剪切力和嫩度评分方面的排名不同。BF的嫩度评分最低（P<0.05）。PM、GM和LD的胶原蛋白浓度（2.7至4.5毫克/克肌肉）低于肩胛部和后腿部位的肌肉（5.9至9.0毫克/克），AD除外（4.9毫克/克）。BF和LD的结蛋白降解率最高（P<0.05）（分别为60.7%和60.1%降解），PM最低（P<0.05）（20.2%）。PM、TB、IS、RF和ST的肌节长度相对较长（>2.1微米），而GM的肌节长度最短（P<0.05）（1.7微米）。BF的烹饪损失最低（P<0.05）（18.7%），其次是LD和IS（20.7%）；ST的烹饪损失最高（P<0.05）（27.4%）。在所有肌肉中，嫩度评分与剪切力、结缔组织评分、肌节长度和胶原蛋白含量高度相关（r>0.60）。在一块肌肉内，所有特性之间的相关性通常在LD中最高，在AD中最低。在肌肉内部，检测到剪切力（PM、ST、BF、SM和RF）、肌节长度（PM、ST、BF、LD、SS、IS、SM和RF）、胶原蛋白浓度（PM、BF、SS、IS、SM、AD、TB和RF）、结蛋白降解（PM、GM、BF、SM、AD和RF）以及烹饪损失（除SS和AD外的所有肌肉）存在位置效应（P<0.05）。不同肌肉之间以及内部的嫩度特性和与嫩度相关的生化特性存在大量变异。这些结果增进了我们对不同肌肉嫩度变异来源的理解，并为制定肌肉特异性策略以提高肌肉品质和价值提供了依据。
