通过老化处理提高 AUS-MEAT 分级 4 级牛肉的花色深度和改善零售色泽。
Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4.
机构信息
School of Veterinary & Life Sciences, Murdoch University, Murdoch, WA 6150, Australia.
School of Veterinary & Life Sciences, Murdoch University, Murdoch, WA 6150, Australia; School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.
出版信息
Meat Sci. 2022 Jan;183:108665. doi: 10.1016/j.meatsci.2021.108665. Epub 2021 Aug 31.
Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as compliant colour (AUS-MEAT score 2 or 3). At 5 days post-slaughter, compliant loins had greater overall bloom depth and were more red than MC 4 loins. Bloom depth (24 h) increased with ageing time but reached maximum bloom at 14 days for both treatments. After ageing for 14 and 40 days, the bloom depth of MC 4 loin was no different to the 5 day aged compliant loins after 24 h on display. Colour at grading may not be a reliable measure of retail colour considering the changes post slaughter.
肉色是消费者接受度的一个重要属性，但在颜色分级和零售展示之间存在一个间隔。本实验研究了屠宰后时间（5、14 和 40 天）对 AUS-MEAT 颜色 4（MC 4）分级牛肉胴体颜色和光泽深度（1 和 24 小时后）的影响。在分级时选择了 16 个胴体，8 个胴体被分级为 MC 4，8 个符合颜色标准（AUS-MEAT 评分 2 或 3）。在屠宰后 5 天，符合颜色标准的腰部具有更大的整体光泽深度，并且比 MC 4 腰部更红。随着老化时间的增加，光泽深度（24 小时）增加，但两种处理方式在 14 天达到最大光泽。在老化 14 天和 40 天后，MC 4 腰部在展示 24 小时后的光泽深度与 5 天老化的符合颜色标准的腰部相同。考虑到屠宰后颜色的变化，颜色分级可能不是零售颜色的可靠衡量标准。
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