Neethling Nikki E, Suman Surendranath P, Sigge Gunnar O, Hoffman Louwrens C
Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Meat Sci. 2016 Sep;119:69-79. doi: 10.1016/j.meatsci.2016.04.015. Epub 2016 Apr 14.
The increasing demand for meat from alternative species, such as blesbok (Damaliscus pygargus phillipsi), gives rise to the need for characterizing the quality attributes of fresh meat from these species. While muscle-specific colour stability has been extensively studied in conventional livestock, limited information is available on this phenomenon in game meat. Therefore, the objective of this study was to examine the colour stability of three major blesbok muscles, infraspinatus (IS), longissimus thoracis et lumborum (LTL) and biceps femoris (BF). Instrumental colour, surface myoglobin redox forms, and biochemical attributes influencing colour stability were measured on 2.5-cm steaks from blesbok IS, LTL, and BF during refrigerated storage under aerobic conditions for eight days. IS steaks consistently demonstrated higher (P≤0.05) redness, colour stability, and chroma than the LTL and BF steaks. These findings suggested that blesbok IS muscle is more colour-stable than its LTL and BF counterparts. The game industry may employ muscle-specific strategies to improve marketability of fresh blesbok meat.
对诸如白纹牛羚（Damaliscus pygargus phillipsi）等另类物种的肉类需求不断增加，这就产生了对这些物种新鲜肉品质量属性进行表征的需求。虽然在传统家畜中对肌肉特异性颜色稳定性已进行了广泛研究，但关于野味肉中这一现象的信息却很有限。因此，本研究的目的是检验白纹牛羚三块主要肌肉，即冈下肌（IS）、胸腰最长肌（LTL）和股二头肌（BF）的颜色稳定性。在有氧条件下冷藏储存八天期间，对取自白纹牛羚IS、LTL和BF的2.5厘米厚牛排，测量其仪器颜色、表面肌红蛋白氧化还原形式以及影响颜色稳定性的生化属性。IS牛排始终表现出比LTL和BF牛排更高（P≤0.05）的红色度、颜色稳定性和色度。这些发现表明，白纹牛羚的IS肌肉比其LTL和BF肌肉具有更高的颜色稳定性。野味产业可采用针对特定肌肉的策略来提高新鲜白纹牛肉的市场适销性。
