Sifre Laurence, Berge Philippe, Engel Erwan, Martin Jean-François, Bonny Jean-Marie, Listrat Anne, Taylor Richard, Culioli Joseph
Quality of Animal Products Unit and Herbivore Research Unit, Institut National de Recherche Agronomique, Theix 63122 Saint-Genès-Champanelle, France.
J Agric Food Chem. 2005 Oct 19;53(21):8390-9. doi: 10.1021/jf0508910.
The spatial distribution of the intramuscular connective tissue (IMCT) in four types of beef muscle (Biceps femoris, Infraspinatus, Longissimus thoracis, and Pectoralis profundus) was examined using histology and magnetic resonance imaging (MRI). The surface and the length of the IMCT and the surface of the myofiber bundles were evaluated by image analysis. The texture of the cooked meat from these muscles was measured both instrumentally by a compression test and by sensory analysis. The relationship between muscle structure and meat texture was studied by general discriminant analysis. The models obtained could assign correctly up to 87% of the samples to two tenderness classes. Histology and MRI provided complementary information about the microscopic and macroscopic IMCT structures, respectively. Both were necessary to predict sensory tenderness whereas only the MRI measurements were necessary to predict instrumental toughness. Tough muscles had smaller MRI myofiber bundles (0.7-1 mm radius) than tender muscles.
利用组织学和磁共振成像（MRI）检查了四种牛肉肌肉（股二头肌、冈下肌、胸最长肌和胸深肌）中肌内结缔组织（IMCT）的空间分布。通过图像分析评估了IMCT的表面积和长度以及肌纤维束的表面积。通过压缩试验和感官分析分别对这些肌肉熟肉的质地进行了仪器测量。通过一般判别分析研究了肌肉结构与肉质地之间的关系。获得的模型能够将高达87%的样本正确地分为两个嫩度等级。组织学和MRI分别提供了关于微观和宏观IMCT结构的补充信息。预测感官嫩度两者都有必要，而预测仪器测量的韧性仅MRI测量就足够了。坚韧的肌肉比嫩的肌肉具有更小的MRI肌纤维束（半径0.7 - 1毫米）。
