Xiong Youling L, Mullins Oliver E, Stika John F, Chen Jie, Blanchard Sue P, Moody William G
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA; College of Food Science, Southern Yangtze University, Wuxi, Jiangsu 214036, China.
Meat Sci. 2007 Sep;77(1):105-13. doi: 10.1016/j.meatsci.2007.04.012. Epub 2007 Apr 27.
Two experiments were conducted to investigate the influence of age of mature cows (2-4yr, 6-8yr, and 10-12yr cows; n=6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3°C for 0-10d. Steaks from more mature cows had an increased (P<0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3°C for 0-7d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P<0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.
进行了两项实验，以研究成熟母牛年龄（2 - 4岁、6 - 8岁和10 - 12岁的母牛；每组n = 6头）对牛肉品质的影响。在实验1中，背最长肌（LD）牛排于3°C下储存0 - 10天。来自年龄较大成熟母牛的牛排，其沃纳 - 布拉茨勒剪切力（WBSF）增加（P<0.05），肌钙蛋白 - T宰后降解速度较慢。无论动物年龄如何，储存都会降低所有牛排样本的WBSF。在实验2中，半腱肌（ST）和半膜肌（SM）肉饼于3°C下储存0 - 7天以模拟零售展示。储存期间的脂质氧化速率随动物年龄增加（P<0.05），且在ST肉饼中比在SM肉饼中更高。然而，肌红蛋白氧化受动物年龄的影响最小。因此，年龄较大的成熟不仅加剧了牛肉的韧性，还降低了其氧化稳定性。
