Mcayiya Mzuvukile, Needham Tersia, Hoffman Louwrens C
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Private Bag X1314, Alice 5700, South Africa.
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague-Suchdol, Czech Republic.
Meat Sci. 2022 Dec;194:108979. doi: 10.1016/j.meatsci.2022.108979. Epub 2022 Sep 14.
The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4.4 ± 1 °C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour (L*, a*, b), cooking loss, and Warner Braztler shear force were determined. Males had meat with higher (P = 0.032) pH values than females, while all other attributes were similar (P > 0.05). The LTL had greater (P < 0.05) purge losses, L* and a* values than the BF muscle, while other quality attributes were greater (P < 0.05) for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.
该研究旨在确定性别、肌肉类型和衰老对蓝角马（南非白面大羚羊指名亚种）胸腰最长肌（LTL）和股二头肌（BF）肌肉物理特性的影响。从20只成年蓝角马（雌雄各10只）羚羊中随机抽取牛排样本，真空包装后在4.4±1°C下储存2、4、7、10、17和28天进行成熟处理。测定了累积渗出损失、pH值、颜色（L*、a*、b）、烹饪损失和沃纳·布拉茨勒剪切力。雄性的肉pH值高于雌性（P = 0.032），而所有其他属性相似（P > 0.05）。LTL的渗出损失、L和a值高于BF肌肉（P < 0.05），而BF肌肉的其他质量属性更高（P < 0.05）。尽管存在波动，但随着成熟时间的推移，剪切力总体上有所下降。根据所有测量的质量参数，蓝角马的最佳成熟时间似乎是10天。
