Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups
Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups
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DOI：
10.1016/s0309-1740(02)00309-1
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发表时间：
2003-11-01
期刊：
影响因子：
7.1
通讯作者：
Gibson, LL
中科院分区：
文献类型：
--
作者：
Jeremiah, LE;Dugan, MER;Gibson, LL
对来自 25 头加拿大 AA 阉牛屠体的 33 块不同肌肉和肌肉群的化学成分与适口性属性的关系进行了评估。肌内脂肪和水分分别占所有 33 块肌肉或肌肉群多汁性评级变化的 38.4% 和 23.0%。与总或可溶性羟脯氨酸含量相比，不溶性羟脯氨酸含量与适口性属性的相关性更密切，并且分别占所有肌肉的初始和总体嫩度、感知结缔组织量、风味合意性和总体适口性变化的 16.8%、26.0、.34.8、24.0 和 34.8%。排除“片状”支撑肌肉稍微改善了适口性状中的变异量，并且排除含有两个或更多肌肉的“组合切割”显着改善了适口性状中的变异量。不溶性羟脯氨酸不仅对有助于嫩度的质地特性产生不利影响，而且对风味需求产生不利影响。感知到的结缔组织的量提供了不溶性羟脯氨酸的量的可靠指示，反之亦然，特别是在肌外膜已被去除的个体肌肉中。 Crown 版权所有 (C) 2003 由 Elsevier Ltd 出版。保留所有权利。
The relationships of chemical components to palatability attributes in 33 different muscles and muscle groups from 25 Canada AA steer carcasses were assessed. Intramuscular fat and moisture accounted for 38.4 and 23.0% of the variation in panel juiciness ratings of all 33 muscles or muscle groups. Insoluble hydroxyproline content was more closely related with palatability attributes than either total or soluble hydroxyproline content, and accounted for 16.8, 26.0,.34.8, 24.0 and 34.8% of the variation in initial and overall tenderness, amount of perceived connective tissue, flavour desirability, and overall palatability, respectively, of all muscles. Exclusion of "sheet-like" support muscles improved the amount of variation accounted for in palatability traits slightly and exclusion of "combination cuts" containing two or more muscles improved the amount of variation accounted for in palatability traits significantly. Insoluble hydroxyproline not only adversely influenced textural properties contributing to tenderness, but also adversely influenced flavour desirability. The amount perceived connective tissue provides a reliable indication of the amount of insoluble hydroxyproline, and vice versa particularly in individual muscles, where the epimysium has been removed. Crown Copyright (C) 2003 Published by Elsevier Ltd. All rights reserved.