来自中国育肥黄杂交阉牛的不同品质等级的腰大肌的嫩度和感官特性
Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers.
作者信息
Liang R R, Zhu H, Mao Y W, Zhang Y M, Zhu L X, Cornforth D, Wang R H, Meng X Y, Luo X
机构信息
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
Department of Nutrition, Dietetics and Food Science, Utah State University, Logan, UT 84322-8700, USA.
出版信息
Meat Sci. 2016 Feb;112:52-7. doi: 10.1016/j.meatsci.2015.10.004. Epub 2015 Oct 13.
The objectives were to investigate intramuscular fat (IMF) content,Warner–Bratzler shear force(WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6 N to 33.1 N with IMF % increased from4.26 to 24.55 (P b 0.05). Consumer panelists showed more likeability grades A4 and A5 with no difference between them. Grades A2 and A3 were slightly preferred (P b 0.05). Grade A1 was undesirable. A regression relationship between WBSF and sensory tender was found, which indicated that consumers disliked beef when WBSF N55.43 N and preferred those with WBSF b41.4 N. The range of 41.4 N to 55.43 N was intermediate. Hence, WBSF N55.43 & b41.4 N allow classification of tough and tender for beef tenderness for Chinese consumers, and grade A4 was recommended as suitable top grade.
本研究旨在调查不同质量等级的中国育肥杂交黄牛牛肉的肌内脂肪（IMF）含量、沃纳-布拉茨勒剪切力（WBSF）和感官特性，并确定WBSF与中国消费者感官嫩度之间的关系。随着IMF含量从4.26%增加到24.55%，A1至A5等级的WBSF从50.6 N降至33.1 N（P<0.05）。消费者小组对A4和A5等级表现出更高的喜爱度，两者之间无差异。A2和A3等级稍受青睐（P<0.05）。A1等级不受欢迎。发现WBSF与感官嫩度之间存在回归关系，这表明当WBSF>55.43 N时消费者不喜欢牛肉，而更喜欢WBSF<41.4 N的牛肉。41.4 N至55.43 N的范围为中间状态。因此，对于中国消费者而言，WBSF>55.43 N和<41.4 N可用于区分牛肉嫩度的老嫩程度，推荐A4等级作为合适的顶级等级。
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