Department of Meat Technology and Chemistry, University of Warmia, Olsztyn, Poland.
Meat Sci. 2012 Jun;91(2):195-202. doi: 10.1016/j.meatsci.2012.01.021. Epub 2012 Jan 28.
The aim of the study was to evaluate the influence of cooking conditions (dry air and steam) and final internal temperature (75, 85, 95°C) on the physico-chemical properties of beef infraspinatus (INF) and semimembranosus (SEM) muscles as well as their tenderness and juiciness. Cooking method and temperature influenced moisture, total collagen content in cooked meat and cooking loss, whereas muscle type affected fat, total collagen content and cooking loss. Warner-Bratzler shear force values were affected by cooking method, which also influenced juiciness of roasts. Temperature affected tenderness and juiciness, whereas muscle type influenced juiciness. The most desirable tenderness had INF heated in steam and dry air to 95°C. Processing SEM in dry air to 85 and 95°C lowered the juiciness of the roasts. There were significant correlations between physico-chemical, sensorial and image attributes, however high accuracy of prediction (r(2)>0.8) was achieved only for SEM muscle.
本研究旨在评估烹饪条件（干热空气和蒸汽）和最终内部温度（75、85、95°C）对牛肩胛下肌（INF）和半膜肌（SEM）肌肉的理化特性以及嫩度和多汁性的影响。烹饪方法和温度影响水分、熟肉中的总胶原蛋白含量和烹饪损失，而肌肉类型影响脂肪、总胶原蛋白含量和烹饪损失。韦纳-布拉泽尔剪切力值受烹饪方法影响，这也影响烤肉的多汁性。温度影响嫩度和多汁性，而肌肉类型影响多汁性。在蒸汽和干热空气中将 INF 加热至 95°C 时，嫩度最佳。在干热空气中将 SEM 加工至 85 和 95°C 会降低烤肉的多汁性。理化特性、感官和图像属性之间存在显著相关性，但仅对 SEM 肌肉实现了较高的预测准确性（r(2)>0.8）。
