USDA, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit, Clay Center, NE 68933-0166, USA.
J Anim Sci. 2011 May;89(5):1434-51. doi: 10.2527/jas.2010-3595. Epub 2010 Dec 23.
Muscles from beef carcasses (n = 100) were selected from a commercial processor and aged for 14 d. Longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), gluteus medius (GM), triceps brachii (TB), rectus femoris, vastus lateralis, adductor, semitendinosus, infraspinatus, teres major, biceps femoris ischiatic head, biceps femoris sirloin cap, and gracillus steaks were placed in display for 9 d. Instrumental color variables [lightness (L*), redness (a*), yellowness (b*), hue angle, chroma, and overall color change from d 0 (E)] were determined on d 0, 1, 3, 6, and 9 of display. Muscle pH and myoglobin content were determined for LL, SM, BF, GM, and TB. Muscles differed (P < 0.05) in initial values of each color variable evaluated, and the extent and timing of changes during display differed across muscles. Relationships between color variables measured in LL steaks and those measured in steaks from other muscles differed across days of display with the strongest relationships being observed earlier in the display period for labile muscles and later in stable muscles. Lightness of LL steaks was correlated with lightness of all of other muscles evaluated, regardless of display day (r = 0.27 to 0.79). For a*, hue angle, chroma, and E values, the strongest relationships between LL values and those of other muscles were detected between d 9 LL values and those of other muscles on d 3, 6, or 9, depending on the relative stability of the muscle. Correlation coefficients between d 9 a*, hue angle, chroma, and E values in LL and those of other muscles were 0.50, 0.65, 0.28, and 0.43 (P < 0.05) or greater, respectively, for the muscles included in the study. Myoglobin content of SM, BF, GM, and TB was highly correlated with that of LL (r = 0.83, 0.82, 0.72, and 0.67, respectively; P < 0.05). Muscle pH of LL was correlated with pH of SM and GM (r = 0.44 and 0.53; P < 0.05), but not (P > 0.05) pH of BF or TB. Muscle effects generally explained more variation in a*, b*, hue angle, chroma, and E than animal effects. However, the relative importance of animal effects increased as display continued. These data indicate that animal effects were consistent across muscles, though muscle effects had greater contribution to color stability variation. Furthermore, strong relationships between LL color stability and the stability of other muscles indicate that strategies developed to manage animal variation in LL color stability would beneficially affect the entire carcass.
从商业加工厂选择了 100 个牛肉胴体肌肉，经过 14 天的成熟处理。取自牛腰椎部位的最长肌（LL）、半腱肌（SM）、股二头肌（BF）、臀中肌（GM）、肱三头肌（TB）、股直肌、股外侧肌、收肌、半腱肌、冈上肌、臀大肌、股二头肌坐骨头、股二头肌里脊帽和臀小肌牛排被放置在展示架上，展示 9 天。在展示的第 0、1、3、6 和 9 天，对仪器颜色变量（L*、a*、b*、色调角、彩度和从 d0 开始的整体颜色变化（E））进行了测定。对 LL、SM、BF、GM 和 TB 进行了肌肉 pH 值和肌红蛋白含量的测定。不同肌肉（P<0.05）在评估的每个颜色变量的初始值上存在差异，并且在展示过程中变化的程度和时间在不同肌肉之间存在差异。在展示期间，LL 牛排测量的颜色变量与其他肌肉测量的颜色变量之间的关系因肌肉的稳定性而异，在不稳定肌肉中观察到的关系更强，在稳定肌肉中观察到的关系更晚。LL 牛排的亮度与所有其他评估肌肉的亮度相关（r=0.27 至 0.79）。对于 a*、色调角、彩度和 E 值，在 LL 值和其他肌肉值之间最强的关系是在第 9 天的 LL 值和第 3、6 或 9 天的其他肌肉值之间检测到的，具体取决于肌肉的相对稳定性。研究中包含的肌肉的 LL 和其他肌肉的 d9 a*、色调角、彩度和 E 值之间的相关系数分别为 0.50、0.65、0.28 和 0.43（P<0.05）或更高。SM、BF、GM 和 TB 的肌红蛋白含量与 LL 高度相关（r=0.83、0.82、0.72 和 0.67，分别为 P<0.05）。LL 的肌肉 pH 值与 SM 和 GM 的 pH 值相关（r=0.44 和 0.53；P<0.05），但 BF 或 TB 的 pH 值则不相关（P>0.05）。肌肉效应通常比动物效应更能解释 a*、b*、色调角、彩度和 E 的变化。然而，随着展示的继续，动物效应的重要性增加。这些数据表明，动物效应在肌肉之间是一致的，尽管肌肉效应对颜色稳定性变化的贡献更大。此外，LL 颜色稳定性与其他肌肉稳定性之间的强关系表明，为管理 LL 颜色稳定性的动物变异而制定的策略将有益于整个胴体。
