文章基本信息

标题：Metabolic Properties of Fibers and Connective Tissue of Four Muscles from Bovine Carcasses
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作者：Marie-Pierre Ellies-Oury ; Rollande Dumont ; Didier Micol 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：1522
卷号：06
期号：16
页码：1522-1532
DOI：10.4236/fns.2015.616157
语种：English
出版社：Scientific Research Publishing
摘要：Meat-grain-size (MGS) assessment is an empirical method for the early prediction of meat quality, a larger grain being synonymous with higher meat tenderness. The objective was to characterize 4 muscles (longissimus thoracis LT; rectus abdominis RA; longus colli LC; diaphragma D) of 5 coarse and 5 fine carcasses in terms of MGS in order to establish a link between muscular physicochemical properties and carcass MGS score. All comparisons were made of samples with similar fat content. The broiled sample hardness (shear force) was significantly higher for the coarse group than for the fine group (7.20 vs 5.89 kg; RA). Higher collagen content (27.94 vs 24.87 mg/g of dry matter in LT muscle; 15.86 vs 13.13 mg/g of dry matter in D muscle), higher oxidative metabolism (cytochrome-c oxidase; LT and D) but also higher glycolytic metabolism (lactate dehydrogenase; LT) were also observed in the coarse groups. Not all the muscles react in a similar way depending on the MGS group. Nevertheless, significant results are constant from one muscle to another, the RA being the only muscle for which the difference in hardness between the two groups is significant.
关键词：Meat Grain;Tenderness;Muscles;Collagen;Bovine