Destefanis G, Brugiapaglia A, Barge M T, Lazzaroni C
Department of Animal Science, University of Turin, Via L. Da Vinci 44, 10095 Grugliasco, Torino, Italy.
Meat Sci. 2003 Jun;64(2):215-8. doi: 10.1016/s0309-1740(02)00184-5.
The effect of early (5 month) or late castration (13 month) on meat quality of hypertrophied Piemontese cattle was investigated. Twenty four animals, equally divided into three groups (early castrated, EC; late castrated, LC; intact males, IM) were reared under the same experimental conditions and slaughtered at the same age. Twenty four hours after slaughter the pH was measured on the longissimus thoracis of the right side. After 11 days of ageing the following analyses were performed on the longissimus thoracis et lumborum: water, protein and ether extract contents, hydroxyproline content and collagen solubility, colour (L, a(L), b(L), hue and chroma), drip and cooking losses, Warner-Bratzler shear values and sensory analysis (appearance of the raw meat and eating qualities of the cooked meat). Compared with intact males, the castrates had lower water and hydroxyproline contents and higher contents of protein and ether extract. No significant differences were observed between early and late castration, except for cooking losses.
研究了早期（5个月）或晚期去势（13个月）对肥大的皮埃蒙特牛胴体品质的影响。24头牛被平均分为三组（早期去势，EC；晚期去势，LC；未去势公牛，IM），在相同的实验条件下饲养，并在相同年龄屠宰。屠宰后24小时，测量右侧胸最长肌的pH值。在熟成11天后，对胸腰最长肌进行以下分析：水分、蛋白质和乙醚提取物含量、羟脯氨酸含量和胶原蛋白溶解度、颜色（L、a(L)、b(L)、色调和色度）、滴水损失和烹饪损失、沃纳-布拉茨勒剪切值以及感官分析（生肉外观和熟肉食用品质）。与未去势公牛相比，去势牛的水分和羟脯氨酸含量较低，蛋白质和乙醚提取物含量较高。除烹饪损失外，早期和晚期去势之间未观察到显著差异。
