Campo M M, Santolaria P, Sañudo C, Lepetit J, Olleta J L, Panea B, Albertí P
Department of Animal Production, University of Zaragoza, 50013-, Zaragoza, Spain.
Meat Sci. 2000 Aug;55(4):371-8. doi: 10.1016/S0309-1740(99)00162-X.
Forty-two male yearlings were used to assess the influence of breed type and ageing time on beef texture. Samples of the M. longissimus dorsi of four breed types [double muscled (DM), dual purpose (Brown Swiss, BS), fast growth (FG) and unimproved type (UT)] were aged for 1, 3, 7, 10, 14 or 21 days at 4°C and frozen at -18°C until analysed. Cooked samples (to end-point of 70°C) were assessed using a Warner-Bratzler (WB) device. Raw samples were assessed using a compression device in which transverse elongation was prevented. There were no significant differences in WB values of cooked meat due to breed type, but ageing had a significant (P<0.05) on maximum load. Ageing, but not breed type, had a significant effect on the compression values of raw meat at low compression rates (P<0.001). Compression values, of raw samples, at 80% compression differed significantly (P<0.001) between breed types, but were not affected by ageing. Compression values of raw samples, at 80% compression, were affected by breed type, probably because of genotype differences in the contribution of connective tissue.
选用42头雄性一岁龄牛来评估品种类型和成熟时间对牛肉质地的影响。选取四种品种类型（双肌型（DM）、兼用型（瑞士褐牛，BS）、快速生长型（FG）和未改良型（UT））的背最长肌样本，在4℃下成熟1、3、7、10、14或21天，然后在-18℃下冷冻直至分析。使用沃纳-布拉茨勒（WB）设备对煮熟的样本（煮至终点温度70℃）进行评估。使用防止横向伸长的压缩设备对生样本进行评估。不同品种类型的熟肉WB值没有显著差异，但成熟时间对最大负荷有显著影响（P<0.05）。在低压缩率下，成熟时间而非品种类型对生肉的压缩值有显著影响（P<0.001）。不同品种类型的生样本在80%压缩率下的压缩值存在显著差异（P<0.001），但不受成熟时间影响。生样本在80%压缩率下的压缩值受品种类型影响，可能是由于结缔组织贡献的基因型差异。
