新型增值牛肉切块的适口性和肌肉成分评价。

Evaluation of palatability and muscle composition of novel value-added beef cuts.

机构信息

Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. Mail Stop 202, Reno, NV 89557, United States.

Department of Animal Science, University of Nebraska, Lincoln, A213 Animal Science, Lincoln, NE 68583, United States.

出版信息

Meat Sci. 2018 Jan;135:79-83. doi: 10.1016/j.meatsci.2017.08.026. Epub 2017 Sep 14.

DOI:10.1016/j.meatsci.2017.08.026

PMID:28942340

Abstract

The aim of this study was to evaluate the muscle profile of novel added-value beef cuts including the caudal tip of the M. infraspinatus (Bonanza Cut; TIP) and M. subscapularis (SUB) and two traditional sirloin steak cuts, M. gluteus medius (top sirloin; GLM) and M. rectus femoris (sirloin tip; REC). Samples were subjected to Warner-Braztler Shear Force (WBSF), sensory, cooking loss, and proximate analysis. The muscle TIP had superior values of subjective tenderness, juiciness, and slight off-flavor intensity when compared to all other muscles. The TIP and SUB were similar in WBSF. Cooking loss and moisture values of raw samples were lowest for TIP. Results suggest that TIP can provide enhanced eating experience for consumers and improved marketability for the meat industry.

摘要

本研究旨在评估新型附加值牛肉切块的肌肉特征，包括肩胛下肌尾部（Bonanza 切块；TIP）和肩胛下肌（SUB）以及两种传统的沙朗牛排切块，臀中肌（上沙朗；GLM）和股二头肌（沙朗尖；REC）。样品经过 Warner-Braztler 剪切力（WBSF）、感官、烹饪损失和近似分析。与所有其他肌肉相比，TIP 的主观嫩度、多汁性和轻微异味强度具有更高的数值。TIP 和 SUB 的 WBSF 相似。TIP 的生样品的烹饪损失和水分值最低。结果表明，TIP 可为消费者提供更出色的食用体验，并提高肉类行业的市场竞争力。