摘要
The effects of quality grade (which reflects relative marbling) on the chemical, physical and sensory properties was investigated using Korean native cattle (Hanwoo) beef. Thirty-six Hanwoo cows were slaughtered and the carcasses were graded at 24h postmortem according to the Korean carcass grading system. The quality grade 1 (high quality), grade 2 and grade 3 (low quality) were based on the marbling score of longissimus dorsi (LD) muscles. The effects of quality grade on the meat quality parameters of beef LD muscle were assessed during aging. Loin-eye area, fat thickness and yield grade were all similar for the three quality groups. Mean lean color, fat color and maturity scores did not differ among quality grade groups (P0.05). pH, Sarcomere length, WHC, collagen content, cooking loss, shear force and MFI were not affected by quality grade groups. Drip loss for grade 1 group was significantly lower than that for grade 3 groups (PPP>0.05). The grade 1 group had the highest juiciness score, and grade 3 groups had the lowest score (P
摘要译文
使用韩国本土牛（Hanwoo）牛肉研究了质量等级（反映相对大理石花纹）对化学，物理和感官特性的影响。根据韩国胴体分级系统，屠宰了36头Hanwoo奶牛并在屠宰后24小时对尸体进行了分级。质量等级1（高质量），2级和3级（低质量）基于背最长肌（LD）肌肉的大理石花纹评分。在老化过程中评估了质量等级对牛LD肌肉质量参数的影响。三个质量组的腰眼区域，脂肪厚度和产量等级都相似。平均瘦肉颜色，脂肪颜色和成熟度分数在质量等级组之间没有差异（P <0.05）。 pH，肌节长度，WHC，胶原蛋白含量，蒸煮损失，剪切力和MFI不受质量等级组的影响。 1级组的滴水损失显着低于3级组（PPP> 0.05）。 1级组的多汁性评分最高，3级组的评分最低（P
C.JKim;E.SLee;. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef[J]. Meat Science, 2003,63(3): 397-405