Wheeler T L, Cundiff L V, Koch R M
Roman L. Hruska U.S. Meat Animal Research Center, USDA, Clay Center, NE 68933-0166.
J Anim Sci. 1994 Dec;72(12):3145-51. doi: 10.2527/1994.72123145x.
This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs < or = 1/4 Bos indicus) on palatability of cooked beef. One thousand six hundred sixty-seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear force and tenderness rating indicated that meat from Bos indicus cattle was less tender (P < .05) than meat from Bos taurus cattle, regardless of marbling score. Meat from Bos indicus cattle decreased (P < .05) in shear force as marbling increased from Traces to Small. Meat from Bos taurus cattle also decreased (P < .05) in shear force as marbling increased from Traces to Small, but Small was not different (P > .05) from Modest or Moderate marbling. In addition, variation in shear force was lower (P < .05) in meat from Bos taurus cattle and tended to decrease as marbling increased. Meat with Modest and Moderate marbling from Bos taurus cattle was more juicy (P < .05) than meat with Traces or Slight marbling. Beef flavor intensity rating was not affected (P > .05) by marbling score in either Bos taurus or Bos indicus cattle. Percentage yield of retail product decreased (P < .05) as marbling score increased but was not related (P > .05) to shear force or tenderness rating.(ABSTRACT TRUNCATED AT 250 WORDS)
本研究旨在评估大理石花纹评分与品种类型（普通牛与印度牛含量≤1/4的杂交牛）对熟牛肉适口性的关系。选用了1667头公牛和母牛（1337头普通牛和330头印度牛×普通牛的杂交牛），这些牛的饲养管理方式相同。剪切力和嫩度评分表明，无论大理石花纹评分如何，印度牛的肉比普通牛的肉更不嫩（P<.05）。随着大理石花纹从微量增加到少量，印度牛的肉剪切力降低（P<.05）。随着大理石花纹从微量增加到少量，普通牛的肉剪切力也降低（P<.05），但少量大理石花纹的肉与适度或中等大理石花纹的肉相比无差异（P>.05）。此外，普通牛肉的剪切力变化较小（P<.05），且随着大理石花纹增加有降低趋势。普通牛适度和中等大理石花纹的肉比微量或少量大理石花纹的肉更多汁（P<.05）。普通牛和印度牛的牛肉风味强度评分均不受大理石花纹评分的影响（P>.05）。零售产品的产率随着大理石花纹评分增加而降低（P<.05），但与剪切力或嫩度评分无关（P>.05）。（摘要截选至250字）
