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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 646 - 652 (7page)
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초록· 키워드
오류제보하기
The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.
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참고문헌 (33)
참고문헌 신청
Albrecht, E. / 2006 / Growth- and breed-related changes of marbling characteristics in cattle / J. Anim. Sci 84:1067~1075
Arroyo, C. / 2015 / An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat / Poult. Sci 94:1088~1095
Bracho, G. E. / 1990 / Determination of collagen cross-links in rockfish skeletal muscle / J. Food Biochem 14:435~451
Carmack, C. F. / 1995 / Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles / Meat Sci 39:143~147
Chávez, A. / 2012 / Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes / Meat Sci 91:160~164
Arroyo, C. / 2015 / An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat / Poult. Sci 94:1088~1095
Bracho, G. E. / 1990 / Determination of collagen cross-links in rockfish skeletal muscle / J. Food Biochem 14:435~451
Carmack, C. F. / 1995 / Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles / Meat Sci 39:143~147
Chávez, A. / 2012 / Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes / Meat Sci 91:160~164
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