14 种牛肌肉的原始样本的剪切值及其与肌肉胶原特性的关系。

Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics.

机构信息

Laboratory of Food Technology, Department of Animal Production and Food Science, Faculty of Veterinary Science, University of Zaragoza, C/Miguel Servet 177, 50013 Zaragoza, Spain.

出版信息

Meat Sci. 2003 May;64(1):85-91. doi: 10.1016/s0309-1740(02)00165-1.

DOI:10.1016/s0309-1740(02)00165-1

Abstract

Raw samples of 14 muscles: Mm. biceps femoris (BF), quadriceps femoris (CF), diaphragm (DI), flexor digitorum (FD), gluteus medius (GM), infraspinatus (IE), longissimus lumborum (LL), longissimus thoracis (LT), psoas major (PM), pectoralis profundus (PP), semimembranosus (SM), semitendinosus (ST), sternomandibularis (STER) and triceps brachii (TB) from four Swiss Brown (485±15 days old) young bull carcasses and weighing approximately 300 kg were evaluated for some chemical and physical properties. PM (2.11 kg) and DI (2.24 kg) were the muscles which had the lowest Warner-Bratzler shear force values, while PP (6.66 kg) had the greatest shear force (P<0.05). FD and IE muscles had the highest concentration of total collagen content while PM and DI had the lowest (P<0.05) contents, TB and IE muscles presented the highest insoluble collagen concentration while PM and LT had the lowest (P<0.05) contents. High positive correlation between total collagen content and Warner-Bratzler shear force of raw samples was found (r=0.723; P<0.01) and between insoluble collagen content and Warner-Bratzler shear force was (r=0.661; P<0.01). Significant differences (P<0.05) were observed among muscles for differential scanning calorimetry, sarcomere length, pH and colour parameters.

摘要

从 4 头瑞士褐牛（485±15 日龄）年轻公牛尸体中采集了 14 块肌肉（Mm. 股二头肌（BF）、股四头肌（CF）、膈肌（DI）、指深屈肌（FD）、臀中肌（GM）、冈下肌（IE）、最长肌（LL）、胸最长肌（LT）、腰大肌（PM）、胸深肌（PP）、半腱肌（SM）、半膜肌（ST）和肱三头肌（TB）），用于评估一些化学和物理特性。PM（2.11kg）和 DI（2.24kg）的 Warner-Bratzler 剪切力值最低，而 PP（6.66kg）的剪切力最高（P<0.05）。FD 和 IE 肌肉的总胶原蛋白含量最高，而 PM 和 DI 肌肉的总胶原蛋白含量最低（P<0.05），TB 和 IE 肌肉的不溶性胶原蛋白浓度最高，而 PM 和 LT 肌肉的不溶性胶原蛋白浓度最低（P<0.05）。发现 raw samples 的总胶原蛋白含量与 Warner-Bratzler 剪切力之间存在高度正相关（r=0.723；P<0.01），不溶性胶原蛋白含量与 Warner-Bratzler 剪切力之间也存在高度正相关（r=0.661；P<0.01）。在差示扫描量热法、肌节长度、pH 值和颜色参数方面，不同肌肉之间存在显著差异（P<0.05）。