Seggern D D Von, Calkins C R, Johnson D D, Brickler J E, Gwartney B L
University of Nebraska, Department of Animal Science, A213 AnS, Box 830908, Lincoln, NE 68583-0908, USA.
Meat Sci. 2005 Sep;71(1):39-51. doi: 10.1016/j.meatsci.2005.04.010. Epub 2005 Jun 28.
To fully characterize properties of the muscles of the beef chuck and round, and to reveal potential opportunities to upgrade the value, 39 different muscles were dissected from 142 beef carcasses differing in carcass weight, yield grade, and quality grade. Numerous physical and chemical properties of the muscles were determined. Muscle effects were observed for all traits (objective color, expressible moisture, proximate composition, emulsion capacity, pH, total collagen content, total heme-iron concentration, and Warner-Bratzler shear force). USDA quality grade generally had the most effect on muscle traits, with carcass weight and yield grade having lesser effects. These muscle profile data will allow for more informed decisions to be made in the selection of individual muscles from the beef chuck and round for the production of value-added products.
为全面表征牛肩颈肉和后腿肉的肌肉特性，并揭示提升其价值的潜在机会，从142具胴体重量、产量等级和质量等级各异的牛胴体上解剖出39块不同的肌肉。测定了这些肌肉的众多物理和化学特性。观察到肌肉对所有性状（客观颜色、可挤出水分、近似成分、乳化能力、pH值、总胶原蛋白含量、总血红素铁浓度和沃纳-布拉茨勒剪切力）均有影响。美国农业部质量等级通常对肌肉性状影响最大，胴体重量和产量等级的影响较小。这些肌肉概况数据将有助于在从牛肩颈肉和后腿肉中挑选单个肌肉用于生产增值产品时做出更明智的决策。
