Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 961/129, Prague 165 00, Czech Republic; Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
Meat Sci. 2020 Jan;159:107922. doi: 10.1016/j.meatsci.2019.107922. Epub 2019 Aug 22.
The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 °C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively; however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.
宰后 35 天内，4°C 条件下，对雄性（n=6）和雌性（n=6）大羚羊的背最长肌和半腱肌进行了真空包装，检测其物理质量变化（pH 值、渗出损失、蒸煮损失、滴水损失、华纳-布拉泽勒剪切力和 CIE Lab 颜色）。BF 和 LTL 肌肉在 17 天和 21 天分别达到最大嫩度（57 到 67N），但在成熟后仍然可以认为是坚韧的。两种肌肉的渗出损失均随成熟时间的延长而增加；但蒸煮损失下降。肉表面颜色随成熟而变得更亮、更红、更黄。最初 BF 肌肉比 LTL 肌肉嫩度更高，渗出损失更少，CIE a和 b值更高，然而随着成熟时间的延长，肌肉之间的差异变得不那么明显。因此，成熟可改善肌肉间的均匀性和嫩度，而性别对此的影响较小。
