对经过嫩化处理的牛后腿部单个肌肉进行的家庭消费者评估。

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.

作者信息

Mueller S L, King D A, Baird B E, McKenna D R, Osburn W N, Savell J W

机构信息

Meat Science Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.

出版信息

Meat Sci. 2006 Oct;74(2):272-80. doi: 10.1016/j.meatsci.2006.03.019. Epub 2006 Apr 6.

DOI:10.1016/j.meatsci.2006.03.019

PMID:22062836

Abstract

In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n=266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhancement treatment) were conducted. Consumers (n=261) cooked these steaks and were asked to document cooking method and degree of doneness, and provide palatability ratings for each steak. Enhancing round muscles with a salt and phosphate solution improved most palatability traits compared to blade tenderized or control steaks. For M. semimembranosus and M. vastus lateralis, the enhanced steaks received higher (P<0.05) ratings for all palatability traits. Cooking method and degree of doneness had little influence on consumer palatability ratings, and where differences occurred, they were muscle specific. This may allow limited recommendations for the most appropriate cooking method and degree of doneness for specific beef round muscles.

摘要

对266块股外侧肌、股直肌、半膜肌和内收肌进行了居家评估，这些肌肉分别经过刀片嫩化处理、用盐和磷酸盐溶液增强处理或作为对照（未进行嫩化或增强处理）。261名消费者烹饪了这些牛排，并被要求记录烹饪方法和熟度，同时对每块牛排的适口性进行评分。与刀片嫩化牛排或对照牛排相比，用盐和磷酸盐溶液增强圆形肌肉可改善大多数适口性特征。对于半膜肌和股外侧肌，增强处理的牛排所有适口性特征的评分更高（P<0.05）。烹饪方法和熟度对消费者适口性评分影响不大，且出现差异时，这些差异具有肌肉特异性。这可能有助于针对特定牛肉圆形肌肉给出关于最合适烹饪方法和熟度的有限建议。