刀工嫩化、成熟方法和成熟时间对淘汰荷斯坦奶牛背最长肌牛排品质特性的影响。
Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.
机构信息
College of Engineering, Bioengineering Department, Celal Bayar University, Muradiye-Manisa, Turkey.
College of Veterinary Medicine, Food Hygiene and Technology Department, Balıkesir University, Balıkesir, Turkey.
出版信息
Meat Sci. 2014 Mar;96(3):1227-32. doi: 10.1016/j.meatsci.2013.11.015. Epub 2013 Nov 23.
The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P=0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT×W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.
研究了刀嫩化（BT）、两种老化方法（干（D）和湿（W））和老化时间（2 和 23 天）对 12 头淘汰荷斯坦奶牛背最长肌嫩度、色泽和感官特性的影响。干腌里脊的综合修剪和老化损失高于对照（C），无论是 D 还是 W 老化，主要是因为修剪损失过多。BT 牛排的 WBSF 为 33.13 N，而 C 牛排的 WBSF 为 41.46 N（P=0.09）。老化降低了 WBSF。刀嫩化牛排的烹饪损失高于 C 牛排。老化、W 老化和 BT×W 老化提高了肌原纤维（感官）嫩度评分。老化和/或 BT 可改善感官小组淘汰荷斯坦奶牛背最长肌牛排的嫩度。老化和刀嫩化的组合可以提高淘汰荷斯坦奶牛背最长肌的嫩度和价值。
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