摘要
Intramuscular fat (IMF) is one of the main parameters affecting meat quality. This work analyzes the effect of selection for IMF on sensory attributes and instrumental texture parameters in rabbit meat. A total of 115 rabbits after 6 generations of divergent selection for IMF were slaughtered at 9 or 13 wk (57 and 58 animals, respectively). For each animal, the left longissimus dorsi muscle (LD) was analyzed by near-infrared spectroscopy to measure IMF whereas the right LD was used for the sensory or instrumental texture analysis. Sensory attributes measured were rabbit odor, liver odor, rabbit flavor, liver flavor, aniseed flavor, hardness, juiciness, and fibrousness. The instrumental texture parameters maximum shear force, shear firmness, and total work to cut the sample were measured by a Warner–Bratzler shear test. The line selected for high IMF showed 58% greater IMF than the line selected for low IMF. This divergence affected firmness that was 9.9% greater in the low-IMF line, although no effect was found for the other instrumental texture traits. No effect of selection was observed in any odor or flavor, except for aniseed flavor, which was greater in the high-IMF line than in the low-IMF line. Age had an effect on IMF, instrumental texture parameters, and sensory attributes. Rabbits at 13 wk showed greater IMF and instrumental and sensory hardness and more intense odor and flavor and lower juiciness than rabbits at 9 wk.
摘要译文
肌内脂肪（IMF）是影响肉质的主要参数之一。本研究分析了IMF选择对兔肉感官特性和器官质构参数的影响。经过6代不同IMF选择的共115只兔子在9或13周（分别为57只和58只动物）屠宰。对于每只动物，通过近红外光谱分析左背最长肌（LD）以测量IMF，而右LD用于感官或器官质地分析。测量的感官特性是兔子气味，肝脏气味，兔子味道，肝脏味道，茴香味道，硬度，多汁性和纤维性。器乐纹理参数最大剪切力，通过Warner-Bratzler剪切试验测量剪切硬度和切割样品的总功。选择高IMF的线显示IMF比低IMF选择的线高58％。这种差异影响了硬度较低的国际货币基金组织的9.9％的坚定性，尽管没有发现其他器乐质地特征的影响。除了茴香味之外，没有观察到任何气味或香味的选择效果，其中在高IMF分量线比在低IMF分量线中更大。年龄对IMF有影响，器乐纹理参数和感官属性。第13周的兔子在9周时显示出比兔子更大的IMF和器官和感觉硬度以及更强烈的气味和味道以及更低的多汁性。
M. Martínez-álvaroi;V. Penalba;A. Blasco;P. Hernández. Effect of divergent selection for intramuscular fat on sensory traits and instrumental texture in rabbit meat[J]. Journal of Animal Science, 2016,94(12): 5137–5143