了解冷藏对牛背最长肌颜色和品质特性的影响。

Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis.

机构信息

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.

Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.

出版信息

Meat Sci. 2023 Jan;195:109003. doi: 10.1016/j.meatsci.2022.109003. Epub 2022 Oct 13.

DOI:10.1016/j.meatsci.2022.109003

PMID:36334512

Abstract

Meat quality in the m. longissimus thoracis (LT) associated with decreased muscle temperature early post-mortem was investigated using ten Angus crossbred steer carcasses. LT chill rate of each carcass right side was increased by removing superficial subcutaneous fat and associated muscles. LT muscles were removed at 24 h post-mortem and divided into halves with the posterior portion analyzed immediately and the anterior portion analyzed after 14 days post-mortem ageing. Denuding the LT decreased its temperature by 2 °C at 3 h post-mortem and decreased intramuscular lactate concentration, sensory panel tenderness score, a*, b* and chroma values, and proportion of oxymyoglobin and increased proportions of metmyoglobin and deoxymyoglobin at day 2 post-mortem without affecting intramuscular pH, or cooked LT shear force. Small shifts in early post-mortem muscle temperature can alter the extent of anaerobic glycolysis, influencing early retail display color and sensory tenderness, emphasizing the importance of proper early post-mortem management of carcasses in controlling beef quality.

摘要

本研究使用 10 头安格斯杂交阉牛胴体，探讨了宰后早期肌肉温度降低与背最长肌（LT）肉品质下降之间的关系。通过去除牛 LT 表面的皮下脂肪和相关肌肉，提高了每个胴体右侧 LT 的冷却速度。宰后 24 小时取出 LT 肌肉，将其分为两部分，一部分在后半部分宰后 14 天进行分析，另一部分在宰后 14 天进行分析。剥皮使 LT 在 3 小时后降低了 2°C，降低了肌肉内乳酸浓度、感官小组嫩度评分、a*、b*和彩度值、氧合肌红蛋白的比例，并增加了高铁肌红蛋白和脱氧肌红蛋白的比例，而对宰后 2 天的肌肉内 pH 值或熟 LT 剪切力没有影响。宰后早期肌肉温度的微小变化会改变无氧糖酵解的程度，影响零售展示的早期颜色和感官嫩度，强调了在控制牛肉质量方面对胴体进行适当的宰后早期管理的重要性。