Kim C J, Lee E S
Department of Animal Products Science, Konkuk University, Seoul, South Korea.
Meat Sci. 2003 Mar;63(3):397-405. doi: 10.1016/s0309-1740(02)00099-2.
The effects of quality grade (which reflects relative marbling) on the chemical, physical and sensory properties was investigated using Korean native cattle (Hanwoo) beef. Thirty-six Hanwoo cows were slaughtered and the carcasses were graded at 24h postmortem according to the Korean carcass grading system. The quality grade 1 (high quality), grade 2 and grade 3 (low quality) were based on the marbling score of longissimus dorsi (LD) muscles. The effects of quality grade on the meat quality parameters of beef LD muscle were assessed during aging. Loin-eye area, fat thickness and yield grade were all similar for the three quality groups. Mean lean color, fat color and maturity scores did not differ among quality grade groups (P>0.05). pH, Sarcomere length, WHC, collagen content, cooking loss, shear force and MFI were not affected by quality grade groups. Drip loss for grade 1 group was significantly lower than that for grade 3 groups (P<0.05). At initial tenderness evaluation of steaks, no differences among the three grades were observed; however, with additional days of storage, grade 1 steaks had higher tenderness score than grade 3 steaks (P<0.05). Increased postmortem aging time improved tenderness attributes regardless of quality groups. No significant differences were found among the quality grade groups for flavor (P>0.05). The grade 1 group had the highest juiciness score, and grade 3 groups had the lowest score (P<0.05), but postmortem aging did not influence flavor and juiciness. The quality grades were more strongly related to juiciness than tenderness or flavor.
使用韩国本土牛（韩牛）牛肉研究了质量等级（反映相对大理石花纹）对化学、物理和感官特性的影响。屠宰了36头韩牛母牛，并在宰后24小时根据韩国胴体分级系统对胴体进行分级。质量等级1（高质量）、等级2和等级3（低质量）基于背最长肌（LD）的大理石花纹评分。在成熟过程中评估了质量等级对牛肉LD肌肉质参数的影响。三个质量组的眼肌面积、脂肪厚度和产量等级均相似。平均瘦肉颜色、脂肪颜色和成熟度评分在质量等级组之间没有差异（P>0.05）。pH值、肌节长度、保水性、胶原蛋白含量、烹饪损失、剪切力和肌纤维小片化指数不受质量等级组的影响。等级1组的滴水损失显著低于等级3组（P<0.05）。在牛排的初始嫩度评估中，三个等级之间未观察到差异；然而，随着储存天数的增加，等级1牛排的嫩度评分高于等级3牛排（P<0.05）。无论质量组如何，宰后成熟时间的延长都改善了嫩度特性。质量等级组之间在风味方面没有显著差异（P>0.05）。等级1组的多汁性评分最高，等级3组的评分最低（P<0.05），但宰后成熟不影响风味和多汁性。质量等级与多汁性的相关性比与嫩度或风味的相关性更强。
