An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.
An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.
复制标题
赫里福德与婆罗门杂交小母牛对安格斯最长肌嫩度的评估。
DOI:
10.2527/1991.691171x
复制
发表时间:
1991
影响因子:
3.3
通讯作者:
James O. Reagan
中科院分区:
文献类型:
--
作者:
S. Shackelford;S. Shackelford;M. Koohmaraie;M. Koohmaraie;M. F. Miller;M. F. Miller;J. Crouse;J. Crouse;James O. Reagan;James O. Reagan
Postmortem aging of carcasses obtained from Angus-Hereford (n = 8) and 5/8 Brahman crossbred (n = 8) heifers was investigated to determine the cause of variation in meat tenderness. Raw longissimus muscle (LM) myofibril fragmentation index was lower and cooked LM Warner-Bratzler shear force was greater for the 5/8 Brahman crossbreds (P less than .05). The activities of calcium-dependent protease (CDP) -I and -II were not affected (P greater than .05) by breed; however, CDP inhibitor activity was higher (P less than .05) in the 5/8 Brahman carcasses. The activities of cathepsins B and B + L were not affected by breed or postmortem storage time (0, 1, 3, 7 or 14 d). Hereford-Angus carcasses were fatter opposite the 12th rib and had higher USDA yield grades and marbling scores (P less than .05). Hereford-Angus crossbreds had less dark, coarse band formation around the exterior of the LM and lighter, finer-textured lean (P less than .05). Cooking loss (%) and cooking rate (g/min) were not affected by breed or postmortem aging (P greater than .05). The increased toughness in the 5/8 Brahman carcasses may be due to increased CDP inhibitor activity.