不同基因型墨西哥牛前肩部肌肉的化学成分和烹饪特性。
Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes.
机构信息
Universidad Nacional Autónoma de México, Ciudad Universitaria, Mexico.
出版信息
Meat Sci. 2012 Jun;91(2):160-4. doi: 10.1016/j.meatsci.2012.01.010. Epub 2012 Jan 25.
Beef forequarter muscles biceps brachii (BRB), brachialis (BRA), complexus (COM), splenius (SPL), infraspinatus (INF), teres major (TER), rhomboideus (RHO), subscapularis (SUB), supraspinatus (SUP), triceps brachii long-head (TRB) and triceps brachii lateral-head (TRI) were obtained from Mexican beef carcasses originated from Bos indicus (Bi, n=10) or Bos taurus (Bt, n=10) young bulls. Muscles were analyzed for WBSF, cooking loss, and moisture and fat contents. INF had the lowest WBSF (37.23N) and cooking loss (31.78%) of all. RHO exhibited the lowest moisture (72.62%) and highest fat content (5.23%) of all. Bi genotype exhibited higher WBSF (53.78, 48.69N), higher cook loss (36.27, 34.32%), higher fat content (2.93, 2.35%), and lower moisture content (73.70, 75.07%) than Bt. Further research is needed to estimate the actual consumer acceptance of beef forequarter muscles and their marketing potential as individual cuts in the Mexican market.
从源自印度野牛（Bi，n=10）或普通牛（Bt，n=10）青年公牛的墨西哥牛肉胴体中获得了牛前躯肌肉二头肌（BRB）、肱肌（BRA）、胸锁乳突肌（COM）、斜方肌（SPL）、肩胛下肌（INF）、大圆肌（TER）、菱形肌（RHO）、肩胛下肌（SUB）、冈上肌（SUP）、肱三头肌长头（TRB）和肱三头肌外侧头（TRI）。对这些肌肉进行了肌肉嫩度（WBSF）、蒸煮损失、水分和脂肪含量的分析。所有肌肉中，肩胛下肌的 WBSF（37.23N）和蒸煮损失（31.78%）最低。所有肌肉中，菱形肌的水分含量最低（72.62%），脂肪含量最高（5.23%）。Bi 基因型的 WBSF（53.78、48.69N）、蒸煮损失（36.27、34.32%）、脂肪含量（2.93、2.35%）较高，水分含量（73.70、75.07%）较低。需要进一步研究以评估墨西哥市场中牛肉前躯肌肉的实际消费者接受程度及其作为单个切块的营销潜力。
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