臀中肌取自牛上腰肉排的颜色稳定性和嫩度变化。
Color stability and tenderness variations within the gluteus medius from beef top sirloin butts.
机构信息
Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA.
出版信息
Meat Sci. 2014 Jan;96(1):56-64. doi: 10.1016/j.meatsci.2013.06.015. Epub 2013 Jun 15.
Beef top sirloin butts (n=48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71°C for WBSF. Top Choice-steaks were redder and more yellow (P<0.05) than Select steaks during display. Cooking losses were greatest (P<0.05) in the MED, and least (P<0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P<0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM.
取自美国农业部质量等级（QG；上 2/3 为美国优选级对美国特选级）和产量等级（YG；1 和 2 对 4 和 5）的牛肉上腰肉排（n=48）经过 14 天的陈化，切割成通用部位牛排，从通用部位牛排的前（ANT）、中（MID）和后（POST）部分各切取 2 块牛排。每个部分的一块牛排被切成侧（LAT）、中（CENT）和内（MED）部分，在有氧条件下包装，并展示 7 天，而第二块牛排则煮至 71°C 以测定 WBSF。在展示过程中，特级牛排比精选级牛排更红更黄（P<0.05）。烹饪损失在通用部位牛排的 MED 部分最大（P<0.05），CENT 部分最小（P<0.05）。QG 和 YG 类别均不影响 WBSF，但在 GM 内部发现了 WBSF 的差异（P<0.05）。该实验的结果表明，GM 内部存在嫩度和颜色稳定性梯度。
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