了解小母牛和公牛典型和非典型暗切割牛肉的质量。
Understanding the quality of typical and atypical dark cutting beef from heifers and steers.
机构信息
Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5.
Agriculture and Agri-Food Canada, 6000 C & E Trail, Lacombe, Alberta, Canada, T4L 1W1.
出版信息
Meat Sci. 2017 Nov;133:75-85. doi: 10.1016/j.meatsci.2017.06.010. Epub 2017 Jun 17.
Dark cutting beef with pH <6.0 may have glucidic potential approaching that of normal beef but has increased toughness that may also be influenced by cattle sex and carcass characteristics. Beef longissimus thoracis (LT) from normal (Canada AA; n=24), and typical (TB4; pH>5.9, n=20) and atypical (AB4; pH<5.9, n=20) dark cutting carcasses were analyzed to investigate relationships between beef quality, pH, glucidic potential and carcass characteristics. Results indicated that reduced lactate and glucidic potential were accompanied by increased pH and reduced L*, a* and b* values. Mean glucidic potential was lowest (P<0.0001) for TB4 whereas glucidic potentials for heifers and steers AB4 LT were sufficient to attain normal pH, substantiating the existence of atypical dark cutting. Warner-Bratzler shear force of AB4 remained higher (P<0.05) than that of Canada AA LT confirming AB4 as the toughest beef irrespective of sex and carcass characteristics.
pH 值<6.0 的深色切割牛肉的含糖潜力可能接近正常牛肉，但韧性增加，这也可能受到牛的性别和胴体特征的影响。从正常（加拿大 AA；n=24）、典型（TB4；pH>5.9，n=20）和非典型（AB4；pH<5.9，n=20）深色切割胴体中分析了牛胸最长肌（LT），以研究牛肉质量、pH 值、含糖潜力和胴体特征之间的关系。结果表明，乳酸和含糖潜力降低伴随着 pH 值升高和 L*、a和 b值降低。TB4 的平均含糖潜力最低（P<0.0001），而 AB4 小母牛和公牛 LT 的含糖潜力足以达到正常 pH 值，证实了非典型深色切割的存在。AB4 的 Warner-Bratzler 剪切力仍然高于（P<0.05）加拿大 AA LT，这证实了 AB4 是最坚韧的牛肉，无论性别和胴体特征如何。
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