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

被引：28

作者：

Lee, B. ^{[1
]}

Yoon, S. ^{[2
]}

Choi, Y. M. ^{[1
]}

机构：

[1] Kyungpook Natl Univ, Dept Anim Sci, Daegu, South Korea

[2] Korea Inst Anim Prod Qual Evaluat, Gunpo, South Korea

来源：

MEAT SCIENCE | 2019年 / 152卷

基金：

新加坡国家研究基金会;

关键词：

Marbling standard; Image analysis; Marbling fleck characteristics; Sensory quality; Hanwoo steer; LONGISSIMUS-THORACIS MUSCLE; JAPANESE BLACK; MEAT; TEXTURE; FIBER; FAT;

D O I：

10.1016/j.meatsci.2019.02.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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), whereas the coarseness was similar in high-marbled beef (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<.05). Taken together, considering the marbling fleck traits can be an effective tool for improving the accuracy of beef grading systems.

引用

页码：109 / 115

页数：7

共 34 条

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