Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content
Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content
复制标题
DOI：
10.1016/s0309-1740(02)00109-2
复制
发表时间：
2003-04-01
期刊：
影响因子：
7.1
通讯作者：
Dufey, PA
中科院分区：
文献类型：
--
作者：
Chambaz, A;Scheeder, MRL;Dufey, PA
在背最长肌平均肌内脂肪含量 (IMF) 为 3.25% 的情况下，对安格斯、西门塔尔、夏洛莱和利木赞小公牛 (4 x 16) 的肉质和大理石花纹特性进行了比较。公牛采用以饲料为主的日粮进行育肥，直到达到预期的超声波估计的 IMF 含量，这导致生长和胴体特性显着不同。安格斯牛的生长速度与西门塔尔牛和夏洛莱牛相似，而利木赞牛生长速度较慢，年龄最大，屠体最重，体形最好。安格斯屠体的重量最低，但脂肪分数最高。所有品种的大理石花纹都是相同的。安格斯和夏洛莱牛提供血红素铁含量低的浅色肉。在感官评估中，安格斯牛肉和利木赞牛肉比西门塔尔牛肉更嫩，这与死后 48 小时测量的剪切力（不显着）和肌原纤维断裂指数中发现的差异相对应。各品种组的风味相似，而利木赞的多汁性最高，安格斯的多汁性最低。多汁的牛肉同时表现出最高的滴水率和最低的烹饪损失。总之，尽管 IMF 含量相似，但品种之间的肉质存在明显差异。 (C) 2002 Elsevier Science Ltd. 保留所有权利。
Meat quality and marbling properties of Angus, Simmental, Charolais and Limousin steers (4 x 16) were compared at an average intramuscular fat content (IMF) of 3.25% in the M. longissimus dorsi. The steers were fattened on a forage-based diet until the desired, ultrasonically estimated IMF content was reached which resulted in considerably different growth and carcass characteristics. The Angus group showed a growth rate similar to Simmental and Charolais while Limousin grew slower, became oldest and provided the heaviest carcasses and best conformation. Angus carcasses showed the lowest weight but the highest fatness score. Marbling was equal for all breeds. Angus and Charolais provided pale meat with low haem iron content. Angus and Limousin beef was more tender on sensory assessment than Simmental beef, corresponding to differences found in shear force (non-significant) and myofibrillar fragmentation index measured at 48 h post mortem. Flavour was similar among breed groups while juiciness was highest for Limousin and lowest for Angus. The juicier beef simultaneously showed the highest drip but the lowest cooking losses. In conclusion, clear differences in meat quality were observed between breeds despite similar IMF contents. (C) 2002 Elsevier Science Ltd. All rights reserved.