Rhee K S, Anderson L M, Sams A R
Meat Science Section, Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.
Meat Sci. 2005 Oct;71(2):392-6. doi: 10.1016/j.meatsci.2005.03.016. Epub 2005 Jun 2.
Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.
宰后24小时切除的牛肉和猪肉背最长肌（LD）和半膜肌（SM）以及鸡胸肉（B）和鸡腿肉（T），按肌肉/物种组进行研磨，制成肉饼，进行煎制，冷藏0、3或6天，然后由经过培训的感官评价小组对特定风味的强度进行评估。在6天储存期的前半段，牛肉的物种特异性天然肉味强度下降速度和“纸板味”（CBD）强度增加速度最快，而鸡胸肉在整个储存期内的这种下降和增加速度最慢。鸡腿肉的天然肉味和CBD强度变化的总体趋势与红肉更相似，而不是鸡胸肉。得出的结论是，虽然所有物种的熟制储存肉都会发生风味劣变，但物种之间差异的数量或程度将取决于肌肉类型和使用的感官术语/方法。
