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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Effect of aging days on tenderness of five muscles from Hanwoo cow with different quality grade
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Effect of aging days on tenderness of five muscles from Hanwoo cow with different quality grade

机译：衰老天数对不同品质等级韩宇牛五只肌肉压痛的影响

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This study was investigated the effect of aging days on tenderness of Hanwoo cow beef with different quality grade. Five muscles were obtained from twenty Hanwoo cows by the Korean meat quality grade (QG 1~+, 6; QG 1, 7; QG2, 7), respectively. Psoas major muscle (PM), longissimus dorsi muscle (LD), longissimus lumbrum muscle (LL), longus colli muscle (LC) and semimembranosus muscle (SM) were vacuum packed then stored for 2, 6, 10, 14, 21 and 28 d at 4°C and Warner-Bratzler shear force (WBSF) values were measured. Tenderness levels were classified depending on WBSF values as tough zone (> 3.9 kg), tender zone (3.2～3.9 kg) and very tender zone (< 3.2 kg). LC and SM had significant lower (p<0.05) intramuscular fat contents than the other samples regardless of QGs and cuts. Collagen contents were not different among QGs and cuts. PM was most tender among five muscles. Especially, WBSF values of PM with QG 1~+ attained in very tender zone at 2 d, and those with QG 1 and 2 attained in very tender zone at 6 d. LD with QG 1~+ attained in very tender zone at 10 d. WBSF values of LL attained in very tender zone at 14 d. LC with QG 1~+ remained in tough zone until 10 d. SM attained in tender zone after 28 d. Therefore, the result of our study suggested that aging effects on tenderness of Hanwoo cow beef may related to the muscle fiber types.
机译：本研究调查了老化天数对不同品质等级的韩宇牛牛肉嫩度的影响。从韩国肉质等级（QG 1〜+，6; QG 1，7; QG2，7）分别从二十头Hanwoo母牛中获得了五块肌肉。真空包装腰大肌（PM），背最长肌（LD），腰最长肌（LL），长背结肠肌肉（LC）和半膜肌（SM），然后分别存放2,6、10、14、21和28在4℃下测定d，并测量Warner-Bratzler剪切力（WBSF）值。根据WBSF值将柔韧性水平分为坚硬区（> 3.9 kg），嫩区（3.2〜3.9 kg）和非常嫩区（<3.2 kg）。 LC和SM的肌肉内脂肪含量均明显低于其他样品（p <0.05），而与QG和切块无关。 QG和切块之间的胶原含量没有差异。 PM在五块肌肉中最嫩。尤其是，在2 d达到非常嫩的区域，PM的QSF为1〜+的WBSF值，而在6 d达到非常嫩的区域的QG 1和2的WBSF值。 Q值1〜+的LD在10 d达到非常嫩的区域。 LL的WBSF值在14 d达到非常嫩的区域。 QG 1〜+的LC保持在困难区域，直到10 d。 28 d后在嫩区达到SM。因此，我们的研究结果表明，老化对韩宇牛肉嫩度的影响可能与肌纤维类型有关。

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