不同的羔羊基因型。3. 食用品质及其客观测定与感官评价之间的关系。

Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment.

作者信息

Safari E, Fogarty N M, Ferrier G R, Hopkins L D, Gilmour A

机构信息

NSW Agriculture, PO Box 129, Cowra, New South Wales 2794, Australia.

出版信息

Meat Sci. 2001 Feb;57(2):153-9. doi: 10.1016/s0309-1740(00)00087-5.

DOI:10.1016/s0309-1740(00)00087-5

PMID:22061358

Abstract

The effect of genotype on eating quality was evaluated on m. Longissimus thoracis et lumborum (LTL) muscle of 60 lambs. The lambs were sired by a selection of Texel (T), Poll Dorset (PD), Border Leicester (BL) and Merino (M) rams, crossed with Border Leicester x Merino (BLM) and Merino (M) ewes giving six genotypes (TxBLM, PDxBLM, TxM, PDxM, BLxM and MxM). The relationships between sensory panel assessment of eating quality attributes and pH, cooking loss and shear force were also investigated. No significant differences were observed between genotypes for panel assessment of tenderness, juiciness, aroma liking, aroma strength, flavour liking, overall acceptability and rating. MxM lambs had a significantly (P<0.05) higher flavour strength than BLxM lambs. pH was a poor indicator of any eating quality attributes, except aroma strength (r=0.3, P<0.05). Warner Bratzler shear force value (WB) and tenderness showed a significant (P<0.001) negative correlation (-0.7). Tenderness, flavour and juiciness were the most important sensory attributes, explaining 86.5% of the total variation in overall acceptability.

摘要

在60只羔羊的胸腰段最长肌（LTL）上评估了基因型对肉质的影响。这些羔羊由特克塞尔（T）、无角陶赛特（PD）、边区莱斯特（BL）和美利奴（M）公羊配种，与边区莱斯特×美利奴（BLM）和美利奴（M）母羊杂交，产生了六种基因型（TxBLM、PDxBLM、TxM、PDxM、BLxM和MxM）。还研究了肉质属性的感官评定与pH值、蒸煮损失和剪切力之间的关系。在嫩度、多汁性、香气喜好、香气强度、风味喜好、总体可接受性和评分的感官评定方面，各基因型之间未观察到显著差异。MxM基因型羔羊的风味强度显著（P<0.05）高于BLxM基因型羔羊。pH值除了与香气强度（r=0.3，P<0.05）外，对任何肉质属性的指示作用都很差。沃纳·布拉茨勒剪切力值（WB）与嫩度呈显著（P<0.001）负相关（-0.7）。嫩度、风味和多汁性是最重要的感官属性，解释了总体可接受性总变异的86.5%。