Marbling Content of Ribeye Steak and Its Effect on the Textural and Micro-Structural Quality Characteristics of Beef

被引：0

作者：

Shahrai, Nurul Nuraliya ^{[1
]}

Babji, Abdul Salam ^{[1
]}

Maskat, Mohamad Yusof ^{[1
]}

Yusop, Salma Mohamad ^{[1
]}

机构：

[1] Univ Kebangsaan Malaysia, Fak Sains & Teknol, Ukm Bangi 43600, Selangor Darul, Malaysia

来源：

SAINS MALAYSIANA | 2020年 / 49卷 / 07期

关键词：

Intramuscular fat; marbling content; muscle fibre; texture profile analysis; STYLE MARINATED CHICKEN; BOS-INDICUS; SENSORY EVALUATION; MEAT TENDERNESS; IN-VIVO; TAURUS; PALATABILITY; CATTLE; ACCEPTABILITY; PROTEINS;

D O I：

10.17576/jsm-2020-4907-07

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

This study was carried out to evaluate the intramuscular fat content (marbling) and its effect on the textural and microstructural quality characteristics of four different beef of Wagyu, Angus, Brahman, and Kedah-Kelantan (KK). Marbling fleck characteristics of ribeye steaks was measured by computerized image analysis and was found to influence meat tenderness. Results showed that Wagvu samples, which had the highest IMF content (33.90%), also obtained the highest fat retention (86.32%, p<0.05) and signtficantly tender (p<0.05) meat than that of Angus, Brahman, and KK. The space between muscle fiber and the muscle fibre diameter was also higher in Wagyu, at 23.40 and 47.01 mu m, respectively. The differences in intramuscular fat content of Wagyu, and KK were also evident on the micrograph images of the meat samples.

引用

页码：1543 / 1552

页数：10

共 5 条

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