Palka Krystyna
Animal Products Technology Department, Agricultural University, Al. 29-Listopada 52, 31-425 Kraków, Poland.
Meat Sci. 2003 Jun;64(2):191-8. doi: 10.1016/s0309-1740(02)00179-1.
Bovine semitendinosus (ST) muscles aged for 5 and 12 days at 4 °C were roasted at 170 °C to internal temperatures of 50, 60, 70, 80 and 90 °C. Microstructural changes in meat were evaluated using a scanning electron microscope (SEM). Texture profile analysis (TPA) and measurements of the shear force values of samples were conducted using a texture analyser. The cooking losses and quantity of total and soluble collagen were also estimated. The structure of intramuscular connective tissue and myofibrillar structure of meat after 5 days of ageing was very regular. In 12-day-aged samples fibrous and myofibrillar structures were less distinct, damages of endomysium tubes appeared and fibres of perimysium were swelled. Ageing of ST muscle for 12 days caused a two-fold increase in the quantity of soluble collagen and a two-fold decrease in the value of TPA parameters-hardness and chewiness, as compared to 5-day-aged samples. The decrease in fibre diameter and sarcomere length during roasting started at 60 °C in 5-day-aged meat and at 50 °C in 12-day-aged samples. The shear force values measured after roasting were lower for 12-day-aged meat than for 5-day-aged samples. The quantity of soluble collagen in roasted meat increased at an internal temperature of 80 °C. At a higher temperature of meat this variable depended on the degree of meat ageing. The cooking losses during roasting of meat were about 3% lower for 12-day-aged than for 5-day-aged samples. In the examined range of internal temperature of meat the cooking losses and the sarcomere length were negatively correlated.
将牛半腱肌（ST）在4℃下分别熟成5天和12天，然后在170℃下烤制，使内部温度达到50、60、70、80和90℃。使用扫描电子显微镜（SEM）评估肉的微观结构变化。使用质地分析仪进行质地剖面分析（TPA）并测量样品的剪切力值。还估计了蒸煮损失以及总胶原蛋白和可溶性胶原蛋白的含量。熟成5天的肉的肌内结缔组织结构和肌原纤维结构非常规则。在熟成12天的样品中，纤维状和肌原纤维结构不太明显，肌内膜管出现损伤，肌束膜纤维肿胀。与熟成5天的样品相比，ST肌肉熟成12天导致可溶性胶原蛋白含量增加两倍，TPA参数——硬度和咀嚼度值降低两倍。在烤制过程中，纤维直径和肌节长度的减小在熟成5天的肉中从60℃开始，在熟成12天的样品中从50℃开始。烤制后测量的剪切力值在熟成12天的肉中低于熟成5天的样品。烤肉中可溶性胶原蛋白的含量在内部温度达到80℃时增加。在较高的肉温下，该变量取决于肉的熟成程度。熟成12天的肉在烤制过程中的蒸煮损失比熟成5天的样品低约3%。在所研究的肉内部温度范围内，蒸煮损失与肌节长度呈负相关。
