Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.
复制标题
宰后处理对赫里福德肉牛、婆罗门肉牛和婆罗门杂交肉牛肉嫩度的影响。
DOI：
10.2527/1990.68113677x
复制
发表时间：
1990
影响因子：
3.3
通讯作者：
S B Smith
中科院分区：
文献类型：
--
作者：
T. L. Wheeler;J. Savell;H. Cross;D. Lunt;S B Smith
确定了死后老化（7、14、21 或 28 天）、高压电刺激（刺激或未刺激）和刀片嫩化（无或一次；仅杂交）对四种牛肉品种或品种类型（纯种赫里福德、纯种婆罗门、赫里福德 x 婆罗门和婆罗门 x 赫里福德）肉的感官和烹饪特性的影响。与其他品种的肉相比，未经电刺激的纯种婆罗门牛的肉嫩度较差且嫩度变化更大，但电刺激减少了这些嫩度差异。婆罗门杂交公牛生产的肉在嫩度或嫩度变化方面与纯种赫里福德公牛没有什么不同，尽管所有公牛都只是被评为“稍嫩”。无论品种或品种类型如何，电刺激都可以缩短达到特定嫩度水平所需的死后老化时间。经过刀片嫩化的杂交动物的肉在嫩度上与经过电刺激的肉没有什么不同。这项调查的结果表明，纯种婆罗门肌肉本质上不太嫩，但死后嫩化程序产生的肉的嫩度与本研究中使用的其他品种类型的肉相似。
The effect of postmortem aging (7, 14, 21 or 28 d), high-voltage electrical stimulation (stimulated or not stimulated) and blade tenderization (none or once; crossbreds only) on the sensory and cooking properties of meat from four beef breeds or breed-types (purebred Hereford, purebred Brahman, Hereford x Brahman and Brahman x Hereford) was determined. The meat from purebred Brahman cattle that was not electrically stimulated was less tender and more variable in tenderness than that from other breed-types but electrical stimulation reduced these differences in tenderness. The Brahman crossbred steers produced meat that was not different in tenderness or variability in tenderness from that of purebred Hereford steers, although all were only judged "slightly tender." Electrical stimulation reduced the length of postmortem aging needed to reach a given level of tenderness regardless of breed or breed-type. Meat from crossbred animals that was blade-tendernized was not different in tenderness from meat that was electrically stimulated. The results of this investigation indicate that purebred Brahman muscle was inherently less tender, but postmortem tenderization procedures produced meat that was similar tenderness to that of the other breed-types used in this study.