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Contribution of myofibrillar and connective tissue components to the Warner-Bratzler shear force of cooked beef

机译：肌原纤维和结缔组织成分对熟牛肉的Warner-Bratzler剪切力的贡献

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摘要

Myofibrillar (MF-SF) and connective tissue (CT-SF) peak shear forces were interpolated from Warner-Bratzler shear force (SF) deformation curves of cooked bovine M. gluteus medius (GM) and M. semitendinosus (ST) from 112 crossbred steers in a 2 × 2 × 2 factorial experiment examining the interactions between slaughter age, growth promotants and breed cross (British versus Continental). Mixed model analyses, Pearson correlations and stepwise multiple regression identified relationships between shear forces, meat quality measurements and production treatments. Connective tissue contribution to SF increased with slaughter age and implantation in the ST and with slaughter age only in the GM. Myofibrillar contribution to SF increased with slaughter age for the ST and with Continental genetics for the GM. Variation in ST SF and MF-SF was best described by muscle weight, which increased with animal age, while GM SF and MF-SF variation was best described by cooking loss, indicating that ST and GM SF were most affected by connective and myofibrillar proteins, respectively.
机译：肌纤维（MF-SF）和结缔组织（CT-SF）的峰值剪切力是根据112只杂交牛的臀小肌中成肌（GM）和半腱肌（S​​T）的Warner-Bratzler剪切力（SF）变形曲线得出的在2×2×2阶乘实验中对牛进行了操纵，研究了屠宰年龄，生长促进剂和杂交后代之间的相互作用（英国与大陆）。混合模型分析，Pearson相关性和逐步多元回归确定了剪切力，肉质测量和生产处理之间的关系。结缔组织对SF的贡献随着屠宰年龄和ST中植入的增加而增加，仅随着GM屠宰年龄的增加而增加。 ST的屠宰年龄和GM的大陆遗传学都增加了肌原纤维对SF的贡献。 ST SF和MF-SF的变化最好用肌肉重量来描述，随动物年龄的增加而增加，而GM SF和MF-SF的变化最好用蒸煮损失来描述，这表明ST和GM SF受结缔组织和肌原纤维蛋白的影响最大。 ， 分别。

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  • 来源
    《Meat Science》 |2012年第4期|p.775-782|共8页
  • 作者

    I. Girard; H.L. Bruce; J.A. Basarab; I.L. Larsen; J.L. Aalhus;

  • 作者单位

    Department of Agricultural, Food and Nutricional Science, University of Alberta, Edmonton, Alberta, Canada TCG 2P5;

    Department of Agricultural, Food and Nutricional Science, University of Alberta, Edmonton, Alberta, Canada TCG 2P5;

    Alberta Agriculture and Rural Development, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1;

    Agriculture and Agri-Food Canada, 6000 CS-E Trail, lacombe, Alberta, Canada T4L 1W1;

    Agriculture and Agri-Food Canada, 6000 CS-E Trail, lacombe, Alberta, Canada T4L 1W1;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beef; warner-bratzler shear force; connective tissue; myofibrillar protein;

    机译：牛肉;华纳-布拉兹勒剪切力结缔组织;肌原纤维蛋白;

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