Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju, Korea.
Anim Sci J. 2014 Feb;85(2):164-73. doi: 10.1111/asj.12100. Epub 2013 Aug 1.
The present study demonstrates the effects of different muscle types and chiller ageing periods on the chemical composition, meat quality parameters, sensory characteristics and volatile compounds of Karean native cattle beed. Longissimus dorsi (LD) and Semitendinosus (ST) muscles aged for 7 days and 28 days were used. Moisture, cooking loss, total collagen and Warner-Bratzler shear force (WBSF) values for the ST were higher than the LD muscle regardless of ageing period (P < 0.05). The LD muscle had higher intramuscular fat (IMF) (P < 0.05). Ageing for 28 days decreased WBSF values whereas it increased thiobarbituric acid of both muscles. Moreover, tenderness, juiciness and flavor scores were significantly higher for the LD muscle at both ageing periods. Increased ageing time improved tenderness of both muscles, and increased juiciness of the LD muscle, whereas there was decreased flavor score of ST muscle (P < 0.05). The majority of the volatile compounds formed from the oxidation of lipids showed differences between the two muscles. Ageing for 28 days increased in the amounts of many volatile compounds; however, the amounts of some important volatile compounds were decreased. These results clearly demonstrate that muscle type and ageing have a potential effect on meat quality, sensory characteristics and volatile profile.
本研究旨在探讨不同肌肉类型和冷却老化时间对卡雷安本地牛牛肉的化学成分、肉质参数、感官特性和挥发性化合物的影响。使用背最长肌（LD）和半腱肌（ST），分别进行 7 天和 28 天的老化。无论老化时间如何，ST 的水分、蒸煮损失、总胶原蛋白和 Warner-Bratzler 剪切力（WBSF）值均高于 LD 肌肉（P<0.05）。LD 肌肉的肌内脂肪（IMF）较高（P<0.05）。28 天的老化降低了 WBSF 值，同时增加了两种肌肉的硫代巴比妥酸。此外，LD 肌肉在两个老化期的嫩度、多汁性和风味评分均显著较高。老化时间的增加提高了两种肌肉的嫩度，增加了 LD 肌肉的多汁性，而 ST 肌肉的风味评分则降低（P<0.05）。大多数由脂质氧化形成的挥发性化合物在两种肌肉之间存在差异。28 天的老化增加了许多挥发性化合物的含量；然而，一些重要的挥发性化合物的含量却有所下降。这些结果清楚地表明，肌肉类型和老化对肉质、感官特性和挥发性特征具有潜在影响。
