Department of Animal Production, University of Zaragoza, 50013-, Zaragoza, Spain.
Meat Sci. 1999 Apr;51(4):383-90. doi: 10.1016/s0309-1740(98)00159-4.
Forty-two yearling males from seven European beef breeds were used to study breed type and ageing time effects on meat sensory quality. Breeds were grouped according to their double muscled condition (DM), dual-purpose condition (Brown Swiss, BS), fast growth rate (FG) and rustic characteristics (RT). Vacuum packaged loin chops were aged for 1, 3, 7, 10, 14 and 21 days at 4°C and evaluated by a trained taste panel. Ageing time had the main influence in all the studied sensorial descriptors. Breed type did not affect juiciness, fibrosity or overall flavour intensity. Interactions between breed type and ageing appeared in global odour intensity, tenderness (p<0.05) and acid flavour intensity (p<0.01). All breed types showed higher tenderness scores as ageing period increased but, comparatively, those with higher scores at an early postmortem period (DM, FG) showed lower scores at a late postmortem time. A possible faster, but shorter and less intensive meat tenderisation rate in animals with double muscled condition, and its particular collagen characteristics, in relation to BS and RT groups, could explain our findings.
四十名两岁的雄性牛来自七个欧洲牛肉品种，被用来研究品种类型和老化时间对肉感观质量的影响。品种根据其双肌肉条件（DM）、两用条件（瑞士褐牛，BS）、快速生长速度（FG）和乡村特征（RT）进行分组。真空包装的 loin chops 在 4°C 下老化 1、3、7、10、14 和 21 天，并由经过训练的品尝小组进行评估。老化时间对所有研究的感官描述符都有主要影响。品种类型不影响多汁性、纤维状或整体风味强度。品种类型和老化之间的相互作用出现在整体气味强度、嫩度（p<0.05）和酸风味强度（p<0.01）中。所有品种类型的嫩度评分随着老化时间的增加而增加，但与早期死后阶段（DM、FG）得分较高的品种相比，在晚期死后时间的得分较低。在具有双肌肉条件的动物中，可能存在更快、但更短和不那么强烈的肉嫩化速度，以及其特殊的胶原蛋白特性，与 BS 和 RT 组有关，这可以解释我们的发现。
