Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic.
Department of Cattle Breeding, Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic.
Meat Sci. 2022 Jun;188:108807. doi: 10.1016/j.meatsci.2022.108807. Epub 2022 Mar 17.
The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis - RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 h of slaughter to assess muscle fibre traits, while physio-chemical meat quality was assessed in each muscle at 48 h post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibres in their muscles, as well as a higher intramuscular fat content, and lower collagen content.
研究比较了弗利克沙夫（Fleckvieh）公牛和小母牛的 3 种肌肉（胸最长肌和腰最长肌-LTL、腹直肌-RA、肱三头肌-TB）的组织化学特征、物理属性、化学成分和感官特征。宰后 1 小时内从每块肌肉中采集样本，以评估肌肉纤维特征，在宰后 48 小时评估每个肌肉的生理化学肉质，然后在 7 天成熟后对肌肉进行感官评估。尽管饲养条件相同，但公牛的生长和屠宰性能更优，但小母牛的肉具有更优的感官特性，这是因为其肌肉中 IIB 纤维比例更高，肌内脂肪含量更高，胶原蛋白含量更低。
