屠宰年龄对兔腰大肌化学特性和感官品质的影响。

Effect of age at slaughter on chemical traits and sensory quality of Longissimus lumborum muscle in the rabbit.

作者信息

Gondret F, Juin H, Mourot J, Bonneau M

机构信息

Station de Recherches Porcines, Institut National de la Recherche Agronomique, 35590 St Gilles, France; Station de Recherches Cunicoles, Institut National de la Recherche Agronomique, BP 27-31326 Castanet Tolosan cedex, France.

出版信息

Meat Sci. 1998 Jan;48(1-2):181-7. doi: 10.1016/s0309-1740(97)00088-0.

DOI:10.1016/s0309-1740(97)00088-0

PMID:22062890

Abstract

The effect of age on chemical composition and sensory quality of longissimus lumborum muscle was investigated in rabbits slaughtered at 11 weeks or 18 weeks of age. Intramuscular fat (IMF) content increased from 1.3 to 2.2%, crude protein content ranged from 23.4-26.9%, whereas water content declined from 74.0 to 69.3%, as the age increased. The sensory quality was assessed by a 10-member experienced sensory panel. The age was found to affect meat tenderness, whereas juiciness and flavour did not differ significantly between ages. A positive trend was observed between tenderness and IMF content, both within age and between ages. Therefore, differences in sensory quality of rabbit meat were at least partly related to IMF content.

摘要

研究了年龄对11周龄或18周龄屠宰的兔子腰大肌化学成分和感官品质的影响。随着年龄增长，肌内脂肪（IMF）含量从1.3%增加到2.2%，粗蛋白含量在23.4%-26.9%之间，而水分含量从74.0%下降到69.3%。由10名经验丰富的感官评价员组成的小组对感官品质进行了评估。发现年龄会影响肉的嫩度，而多汁性和风味在不同年龄之间没有显著差异。在同一年龄组内和不同年龄组之间，嫩度与IMF含量之间均观察到正相关趋势。因此，兔肉感官品质的差异至少部分与IMF含量有关。