Janz J A M, Aalhus J L, Dugan M E R, Price M A
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada T6G 2P5.
Meat Sci. 2006 Jan;72(1):79-90. doi: 10.1016/j.meatsci.2005.06.009. Epub 2005 Aug 8.
A novel approach to mapping Warner-Bratzler shear of whole muscles was explored. The procedure was used on the Longissimus thoracis et lumborum (LTL) and Semitendinosus (ST) from six beef cattle by first marking skeletally defined anatomical landmarks on the muscle in situ. After removal from the carcass, further divisions were made while preserving sample orientation during cooking and preparation for shearing. Shear gradients were observed in all planes of the LTL, particularly the medial-lateral. The mid-section of the ST had the lowest shears while superficial locations of the cross-section had greater values. Muscle comparison indicated the ST was more uniform than the LTL. The mapping technique was subsequently used to identify localized effects of altered carcass suspension on shear values and sarcomere length in the lumbar Longissimus from four beef cattle. This mapping method will provide guidance for further intensive investigation across the carcass musculature and under varying carcass conditions.
探索了一种绘制整块肌肉沃纳-布拉茨勒剪切力的新方法。该程序应用于六头肉牛的胸腰最长肌（LTL）和半腱肌（ST），首先在原位肌肉上标记骨骼定义的解剖学标志。从胴体上取下后，在烹饪和准备剪切过程中保持样本方向的同时进行进一步分割。在LTL的所有平面上都观察到了剪切力梯度，特别是在内外侧平面。ST的中部剪切力最低，而横截面的表面位置剪切力值更大。肌肉比较表明，ST比LTL更均匀。随后，该映射技术被用于识别四头肉牛腰椎最长肌中胴体悬挂改变对剪切力值和肌节长度的局部影响。这种映射方法将为在不同胴体条件下对胴体肌肉组织进行进一步深入研究提供指导。
