文章基本信息

标题：Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls
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作者：Yumiao Lang ; Songshan Zhang ; Peng Xie 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：11
页码：6083-6094
DOI：10.1002/fsn3.1898
出版社：John Wiley & Sons, Ltd.
摘要：Using Chinese Simmental cattle semitendinosus , psoas major , and longissimus thoracis samples, we assessed muscle fiber characteristics and postmortem quality. The type I, IIA, and IIB fiber diameters were greater in semitendinosus and longissimus thoracis relative to psoas major , with psoas major , semitendinosus , and longissimus thoracis having the highest respective percentages of type I, IIB, and IIA fibers. Psoas major had the highest R 248 and R 250 values and lowest R 258 values at 1‐ and 6‐hr postmortem. Psoas major had the lowest Warner–Bratzler shear force (WBSF), hardness, and chewiness values. The trends of WBSF, hardness, and chewiness changes decreased with increasing aging time. Semitendinosus had higher changes in WBSF than psoas major , and the number % type I fibers was correlated negatively with % changes of WBSF. Therefore, muscles with a high proportion of type IIB fibers and a low proportion of type I had lower tenderness and higher tenderization rate. Further research should be done to seek the optimal composition of muscle fiber type in order to improve beef quality, as muscle fiber type has opposite effect of tenderness background and tenderization rate.
关键词：beef quality;electron microscopy;muscle fiber characteristics;R values;tenderness