Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
Meat Sci. 2022 Mar;185:108717. doi: 10.1016/j.meatsci.2021.108717. Epub 2021 Nov 19.
Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force (WBSF) and sensory tenderness in major meat species. Data was collected from the literature on pork, beef and lamb and analyzed independently for each species. The beef data was categorized into subgroups according to muscle (loin and other muscle) and age (young, <18 months and old, ≥18 months). The results showed that in beef, collagen content and pyridinoline cross-link content were positively correlated with WBSF and negatively with sensory tenderness, while collagen solubility was negatively correlated with WBSF. The correlation coefficients were greater in other beef muscles than loin. Significant correlations between collagen content and tenderness attributes were observed in old beef animals. However, non-significant relationships and large variations were found in pork and lamb. More studies with various muscles and ages are required for an in-depth understanding of the relationship between collagen characteristics and meat tenderness.
采用荟萃分析方法研究了胶原蛋白含量、溶解度和吡啶交联含量对主要肉类品种的 Warner-Bratzler 剪切力（WBSF）和感官嫩度的影响。数据来自猪肉、牛肉和羊肉的文献，并分别对每种肉类进行分析。牛肉数据根据肌肉（里脊和其他肌肉）和年龄（年轻，<18 个月和年老，≥18 个月）进行分类。结果表明，在牛肉中，胶原蛋白含量和吡啶交联含量与 WBSF 呈正相关，与感官嫩度呈负相关，而胶原蛋白溶解度与 WBSF 呈负相关。其他牛肉肌肉的相关系数大于里脊。在老年牛肉动物中观察到胶原蛋白含量与嫩度属性之间存在显著相关性。然而，在猪肉和羊肉中发现了非显著关系和较大的变化。需要对不同肌肉和年龄进行更多的研究，以深入了解胶原蛋白特性与肉嫩度之间的关系。
