Yar Muhammad Kashif, Jaspal Muhammad Hayat, Ali Sher, Badar Iftikhar Hussain, Ijaz Muawuz, Hussain Jibran
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.
Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan.
Animals (Basel). 2024 Dec 12;14(24):3593. doi: 10.3390/ani14243593.
This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of (PM), (LT), (LL), and (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped () and 16 humpless ( × ) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics.
本研究调查了基因型、动物年龄、肌肉类型和成熟时间对峰牛（PM）、腰大肌（LT）、半膜肌（LL）和臀中肌（GM）肌肉肉质特性的影响。PM、LT、LL和GM肌肉共取自32头公牛，其中包括16头有峰牛（）和16头无峰牛（×），年龄分别为21±2个月和30±3个月。这些肌肉经历了0、7和14天的成熟时间。对肉的pH值、颜色、滴水损失、烹饪损失、仪器剪切力、脂质氧化（硫代巴比妥酸反应性物质/TBARS）和感官分析进行了测定。我们的结果表明，有峰牛的肉色更佳，而无峰牛的感官特性更好。30±3个月龄的公牛比21±2个月龄的公牛肉色和感官特性更佳，但TBARS值更高。PM和LT在成熟7天时颜色、嫩度和感官特性有所改善，而LL和GM在成熟14天时有所改善。在不同肌肉中，PM的嫩度和总体可接受性更佳，而LL的肉色和氧化稳定性更好。本研究表明，有必要针对不同肌肉采取特定的成熟策略，以提高有峰牛和无峰牛的肉质特性。进一步的研究可以探索更多的成熟时间和其他肌肉类型，以更好地了解它们对肉质特性的影响。
