Martínez-Álvaroi M, Penalba V, Blasco A, Hernández P
J Anim Sci. 2016 Dec;94(12):5137-5143. doi: 10.2527/jas.2016-0850.
Intramuscular fat (IMF) is one of the main parameters affecting meat quality. This work analyzes the effect of selection for IMF on sensory attributes and instrumental texture parameters in rabbit meat. A total of 115 rabbits after 6 generations of divergent selection for IMF were slaughtered at 9 or 13 wk (57 and 58 animals, respectively). For each animal, the left longissimus dorsi muscle (LD) was analyzed by near-infrared spectroscopy to measure IMF whereas the right LD was used for the sensory or instrumental texture analysis. Sensory attributes measured were rabbit odor, liver odor, rabbit flavor, liver flavor, aniseed flavor, hardness, juiciness, and fibrousness. The instrumental texture parameters maximum shear force, shear firmness, and total work to cut the sample were measured by a Warner-Bratzler shear test. The line selected for high IMF showed 58% greater IMF than the line selected for low IMF. This divergence affected firmness that was 9.9% greater in the low-IMF line, although no effect was found for the other instrumental texture traits. No effect of selection was observed in any odor or flavor, except for aniseed flavor, which was greater in the high-IMF line than in the low-IMF line. Age had an effect on IMF, instrumental texture parameters, and sensory attributes. Rabbits at 13 wk showed greater IMF and instrumental and sensory hardness and more intense odor and flavor and lower juiciness than rabbits at 9 wk.
肌内脂肪（IMF）是影响肉质的主要参数之一。本研究分析了对IMF进行选择对兔肉感官特性和仪器质地参数的影响。对经过6代IMF差异选择的115只兔子在9周或13周时进行屠宰（分别为57只和58只）。对于每只动物，通过近红外光谱分析左侧背最长肌（LD）以测量IMF，而右侧LD用于感官或仪器质地分析。测量的感官特性包括兔腥味、肝腥味、兔肉风味、肝风味、茴芹味、硬度、多汁性和纤维性。通过沃纳-布拉茨勒剪切试验测量仪器质地参数最大剪切力、剪切硬度和切割样品的总功。选择的高IMF品系的IMF比选择的低IMF品系高58%。这种差异影响了硬度，低IMF品系的硬度高9.9%，尽管未发现对其他仪器质地性状有影响。除茴芹味在高IMF品系中比低IMF品系更浓外，在任何气味或风味上均未观察到选择的影响。年龄对IMF、仪器质地参数和感官特性有影响。13周龄的兔子比9周龄的兔子具有更高的IMF、仪器和感官硬度、更浓烈的气味和风味以及更低的多汁性。
