摘要
选取36月龄延边黄牛的眼肉作为肉样,对剪切力、肌纤维组织特性及各指标的相关性进行分析,结果表明:剪切力整体呈现下降趋势,成熟时间和质量等级对剪切力影响显著(P<0.05)。随成熟时间延长,肌纤维密度和肌原纤维小片化指数(MFI)增大,肌纤维直径和肌纤维面积减小,嫩度得到提高。成熟时间和质量等级对肌纤维组织特性影响显著(P<0.05),各质量等级延边黄牛肉嫩度大小为:特级1+>优一级>优二级>普通级,说明成熟对牛肉嫩度有所提高,质量等级越高牛肉嫩度越好。
The shear force and muscle fiber characteristics as well as correlation between both of ribeyes of 36-month-old Yanbian yellow cattle were analyzed. The results obtained showed that the shear force of beef ribeye exhibited an overall downward trend with postmortem aging time, and was affected by both aging time and quality grade significantly （P〈0.05）. Moreover, with prolonged aging time, the muscle fiber density and myofibril fragmentation index （MFI） were increased, while muscle fiber area and diameter were reduced, thereby improving the tenderness. Both aging time and quality grade had a significant impact on muscle fiber characteristics （P〈0.05）. Various quality grades were ranked in decreasing order of tenderness： prime 1＋ 〉 1st choice 〉 2nd choice 〉 ordinary, indicating that beef tenderness can be improved by aging and the higher quality grade, the better tenderness.
出处
《肉类研究》
2013年第6期10-13,共4页
Meat Research
基金
吉林省科技厅项目(20110232)
关键词
延边黄牛
剪切力
肌纤维
Yanbian yellow cattle
shear force
muscle fiber
