Igo M W, Arnold A N, Miller R K, Gehring K B, Mehall L N, Lorenzen C L, Delmore R J, Woerner D R, Wasser B E, Savell J W
J Anim Sci. 2015 Oct;93(10):4610-6. doi: 10.2527/jas.2015-9085.
The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory determinations. Personnel at 4 universities (California Polytechnic State University, Colorado State University, University of Missouri, and Texas A&M University) conducted the study over a 12-mo period. Enhanced/blade-tenderized top loin steaks had the lowest ( < 0.05) WBSF and SSF values, whereas nonenhanced top loin, bone-in steaks had the highest ( < 0.05) WBSF and SSF values. Enhanced/blade-tenderized top loin steaks received the highest ( < 0.05) ratings by consumers for palatability scores, whereas nonenhanced top loin, bone-in steaks had the lowest ( < 0.05) consumer panelist ratings. The USDA quality grade did have an effect ( < 0.05) on the tenderness of nonenhanced steaks but did not affect ( > 0.05) steaks that were enhanced/blade tenderized. The WBSF values and consumer sensory values for top loin steaks were comparable to the 2010 National Beef Tenderness Survey, signifying that no drastic changes in tenderness have occurred due to changes in antemortem or postmortem conditions.
本研究的目的是评估美国4个城市零售市场上牛里脊肉排的嫩度。获取了1613块牛里脊肉排用于进行沃纳-布拉茨勒剪切力（WBSF）、切片剪切力（SSF）以及消费者感官测定。4所大学（加利福尼亚州立理工大学、科罗拉多州立大学、密苏里大学和德克萨斯A&M大学）的人员在12个月的时间里开展了这项研究。经过增强/刀片嫩化处理的里脊肉排的WBSF和SSF值最低（P<0.05），而未经过增强处理的带骨里脊肉排的WBSF和SSF值最高（P<0.05）。经过增强/刀片嫩化处理的里脊肉排在消费者适口性评分中获得的评分最高（P<0.05），而未经过增强处理的带骨里脊肉排在消费者评审员评分中最低（P<0.05）。美国农业部质量等级对未经过增强处理的牛排的嫩度有影响（P<0.05），但对经过增强/刀片嫩化处理的牛排没有影响（P>0.05）。里脊肉排的WBSF值和消费者感官值与2010年全国牛肉嫩度调查结果相当，这表明由于宰前或宰后条件的变化，嫩度没有发生剧烈变化。
