EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
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死后条件对牛肌肉某些化学、形态和感官特性的影响
DOI：
10.1111/j.1365-2621.1973.tb02846.x
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发表时间：
1973
影响因子：
3.9
通讯作者：
L. D. Andersen
中科院分区：
文献类型：
--
作者：
F. C. Parrish;R. B. Young;B. Miner;L. D. Andersen
美国上等牛肉的配对在屠宰后立即在2℃和16℃下陈化，在屠宰时和死后1、3和7天取最长肌和半腱肌样本进行ATPase分析、相差显微镜、剪切和感官评价。在16℃下陈化1天的肋骨牛排与在2℃下陈化7天的两侧牛排一样嫩。在16℃条件下，排骨牛排的风味发展速度也比2℃时快；在16℃条件下，陈化处理能改善半腱牛排的嫩度，但在2℃和16℃之间，改善程度不如排骨牛排大。两种肌肉的肌原纤维的钙、镁和EGTA修饰的ATPase活性均随死后时间的延长而增加，16℃时的肌原纤维的ATPase活性略高于2℃时的肌原纤维的ATPase活性，EGTA修饰的ATPase活性的增加表明肌原纤维的钙敏感性丧失。在死后1天，最长肌肌原纤维的肌节比死前最长肌的肌节长，在死后老化的剩余时间内基本保持不变；然而，在16℃下1天和2℃下3天，嫩度有所改善。在16℃老化1天和2℃老化3天的死后最长肌中也观察到了较大的肌原纤维碎裂率，表明肌原纤维碎裂率是嫩化的一个重要因素。
Paired sides from U.S. Choice grade beef were aged immediately after slaughter at 2 and 16°C. Samples were removed from longissimus and semitendinosus at slaughter and at 1, 3 and 7 days postmortem for ATPase assay, phase microscopy, shear and organoleptic evaluation. Rib steaks from sides aged at 16°C for 1-day postmortem were as tender as steaks from sides aged at 2°C for 7 days postmortem. Flavor development of rib steaks also was more rapid at 16°C than at 2°C. Tenderness of semitendinosus steaks was improved by aging sides at 16°C; the difference in improvement of tenderness of semitendinosus, however, was not as great between 2°nd 16° as it was for rib steaks. Ca++, Mg++ and EGTA-modified ATPase activity of myofibrils from both muscles increased with postmortem time, with myofibrils from muscles held at 16°C having slightly higher ATPase activity than myofibrils from muscles held at 2° Increased EGTA-modified ATPase activity was indicative of loss of calcium sensitivity of the myofibril. Sarcomeres of myofibrils from longissimus were longer at 1-day postmortem than those from at-death longissimus and they remained essentially unchanged during the remainder of postmortem aging; however, tenderness improved at 16°C for 1 day and at 2°C for 3 days. Also greater fragmentation of myofibrils from longissimus postmortem aged at 16°C for 1 day and at 2°C for 3 days was observed, suggesting that the rate of myofibril fragmentation is an important factor in tenderization.