期刊文献

Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer 收藏

牛肉大理石花纹等级大理石斑点特征的比较及其对高大理石纹Hanwoo转向感官品质特征的影响

原文求助发布源

作者

B.Lee[a];S.Yoon[b];Y.M.Choi[a];

作者单位

[a]aDepartment of Animal Sciences, Kyungpook National University, South Korea[b]bKorea Institute for Animal Products Quality Evaluation, South Korea

关键词

Marbling standard; Image analysis; Marbling fleck characteristics; Sensory quality; Hanwoo steer;

关键词译文

大理石花纹标准;图像分析;大理石纹斑点特征;感官品质; Hanwoo操纵;

发布日期

1 June 2019

页码

109-115

DOI

10.1016/j.meatsci.2019.02.019

来源信息

Meat Science ISSN：0309-1740, 2019年, 152卷, 109-115页

摘要

The aim of this study was to compare the intramuscular fat (IMF) content and marbling fleck characteristics measured by computerized image analysis among the eight grades of Korean beef marbling standard (BMS). Additionally, this study examined the effects of the marbling fleck characteristics on objective tenderness parameters and sensory quality characteristics in high-marbled Hanwoo steers (BMS grades 7 to 9). Marked differences were observed in marbling fleck characteristics among the BMS grades (P  .05). Due to a greater extent of coarse marbling fleck, coarse marbled steaks from high-marbled cattle were assigned higher scores of tenderness attributes, including softness, initial tenderness, and chewiness, as well as mouth coating, but were assigned lower acceptability ratings for IMF content and overall impression compared to fine marbled steaks (P 

摘要译文

本研究的目的是比较八种等级的韩国牛肉大理石花纹标准（BMS）中通过计算机图像分析测量的肌肉内脂肪（IMF）含量和大理石花纹斑点特征。此外，本研究还检验了大理石纹斑纹特征对高大理石纹Hanwoo阉牛皮（BMS 7至9级）的客观嫩度参数和感官品质特征的影响。在BMS等级中的大理石斑点特征中观察到显着差异（P.05）。由于较大程度的粗糙大理石花纹斑块，高大理石牛的粗糙大理石牛排被赋予较高的嫩度属性，包括柔软度，初始嫩度和咀嚼性，以及口腔涂层，但IMF含量的可接受性评级较低和精细大理石牛排相比的整体印象（P.

B.Lee[a];S.Yoon[b];Y.M.Choi[a];. Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer[J]. Meat Science, 2019,152: 109-115