Department of Animal & Poultry Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1.
Meat Sci. 2012 Dec;92(4):400-8. doi: 10.1016/j.meatsci.2012.05.002. Epub 2012 May 15.
Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (P<0.01) for shear force were present for longissimus. As PM ageing increased from 7 to 21 d, there was a greater decrease (P<0.05) in shear force with NPP vs. all other PPT. Trained taste panellists found SS, ME and SS/ME improved (P<0.05) palatability attributes vs. NPP. An additive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses.
将 62 头淘汰的育肥牛进行屠宰，以研究骨骼分离和水分强化对牛肉食用品质的影响。每具胴体的肌肉随机分为 1）无死后处理（NPP）、2）预僵直骨骼分离（SS）、3）使用抗坏血酸钙进行水分强化（ME）或 4）SS 和 ME 的组合（SS/ME）。在长肌中，死后处理（PM）处理（SS/ME）交互作用（P<0.01）对剪切力有影响。随着 PM 老化从 7 天增加到 21 天，与所有其他 PPT 相比，NPP 的剪切力下降更大（P<0.05）。经过训练的品尝小组成员发现，与 NPP 相比，SS、ME 和 SS/ME 提高了（P<0.05）口感属性。将 SS 和 ME 结合使用会产生协同作用，改善口感特性，优于 SS 或 ME 单独使用。品尝小组成员发现，SS/ME 和加拿大 AA 或 AAA 牛肉之间的柔软度和嫩度没有差异（P>0.14）。对育肥牛进行死后处理可能会生产出与年轻胴体牛肉一样嫩多汁的牛肉。
