Muscle and meat quality characteristics of Holstein and Salers cull cows

被引：69

作者：

Jurie, C. ^{[1
]}

Picard, B. ^{[1
]}

Hocquette, J. -F. ^{[1
]}

Dransfield, E. ^{[2
]}

Micol, D. ^{[1
]}

Listrat, A. ^{[1
]}

机构：

[1] INRA, UR1213, Unite Rech Herbivores, F-63122 St Genes Champanelle, France

[2] INRA, UR370, Unite Rech Qual Prod Anim, F-63122 St Genes Champanelle, France

来源：

MEAT SCIENCE | 2007年 / 77卷 / 04期

关键词：

cows; breed; muscle characteristics; meat quality;

D O I：

10.1016/j.meatsci.2007.04.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Muscle characteristics and sensory rating of meat were determined in M. longissimus thoracis (LT), M. semimembranosus (SM), M. semitendinosus (ST) and M. triceps brachii (TB) from seven Holstein (HO, dairy breed) and six Salers (SA, beef breed) cull cows slaughtered at 6-7 years of age at the same fat score. Significant differences (P < 0.001) among muscle types were observed: ST was the more glycolytic and TB the more oxidative; total collagen: ST > SM = TB > LT; initial and overall tenderness: LT > TB = SM > ST, juiciness: TB > LT = SM > ST. Flavour differed only between breeds: HO > SA (P < 0.01). Three tenderness classes (high, intermediate, low) were determined from scores for sensory overall tenderness for all 52 meats: the lower total and insoluble collagen contents, the more oxidative metabolism, the more tender was the meat. Muscle type, and not breed explained most of the variability of meat quality from dairy and beef cull cows slaughtered at the same age and fat score. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：459 / 466

页数：8

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