Monsón F, Sañudo C, Sierra I
Animal Production and Food Science Department, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Meat Sci. 2005 Nov;71(3):471-9. doi: 10.1016/j.meatsci.2005.04.026. Epub 2005 Jun 17.
The meat market is very concerned about the influence of ageing on beef quality. However, not many studies have analysed the possible influence of the intrinsic factors (individual, age, sex, body condition, breed, etc.), on the development of the ageing process. The purpose of this study was to assess the influence of breed on the sensory characteristics of the meat throughout the ageing time, using a trained sensory panel and a consumer test. Forty entire males of four breeds, which represented different biotypes (dairy: 10 Spanish Holstein; dual purpose: 10 Brown Swiss; meat type: 10 Limousin; high muscularity: 10 Blonde d'Aquitaine) were analysed. Animals were weaned at seven months on average (except Holstein calves, which were weaned earlier), and fed intensively. Each breed was slaughtered at its usual commercial live weight, according to the market requirements. The m. Longissimus thoracis et lumborum (between T6 and L6) was cut, vacuum packaged and aged for 1, 3, 7, 14, 21 and 35 days. Cooked samples were evaluated by 8 panellists and 200 consumers. Breed had a significant influence on tenderness (p<0.001) and on the quantity of residue after chewing for panellists (p<0.01), but there was a significant interaction between breed and ageing time for tenderness. Long ageing times (more than seven days) tend to reduce differences among breeds in textural characteristics. Ageing had a very important effect on tenderness (p<0.01) and also on some odour and flavour characteristics evaluated by the panel. Taking into account the results obtained in the consumer test, the consumption of the Limousin meat may be recommended at shorter ageing times, meanwhile Blonde d'Aquitaine, Holstein and Old Brown Swiss meats would need a longer ageing period to obtain an optimum acceptance by the consumer.
肉类市场非常关注成熟对牛肉品质的影响。然而，很少有研究分析内在因素（个体、年龄、性别、身体状况、品种等）对成熟过程发展的可能影响。本研究的目的是通过训练有素的感官评价小组和消费者测试，评估品种对整个成熟时间内肉的感官特性的影响。分析了四个品种的40头雄性阉牛，它们代表了不同的生物类型（奶牛型：10头西班牙荷斯坦牛；兼用型：10头瑞士褐牛；肉用型：10头利木赞牛；高肌肉度型：10头阿基坦黄牛）。动物平均在7个月时断奶（荷斯坦犊牛除外，其断奶时间更早），并进行集约饲养。根据市场需求，每个品种在其通常的商业活重时屠宰。取胸腰最长肌（T6和L6之间），真空包装并成熟1、3、7、14、21和35天。煮熟的样品由8名评价小组成员和200名消费者进行评估。品种对嫩度有显著影响（p<0.001），对评价小组成员咀嚼后的残渣量有显著影响（p<0.01），但嫩度方面品种和成熟时间之间存在显著交互作用。较长的成熟时间（超过7天）往往会减少品种间质地特征的差异。成熟对嫩度有非常重要的影响（p<0.01），对评价小组评估的一些气味和风味特征也有影响。考虑到消费者测试的结果，建议在较短的成熟时间食用利木赞牛肉，同时，阿基坦黄牛、荷斯坦牛和瑞士褐牛的肉需要更长的成熟时间才能获得消费者的最佳接受度。
