Influence of ageing on longissimus lumborum quality from Holstein-Friesian young bulls fed different diets

被引：4

作者：

Modzelewska-Kapitula, Monika ^{[1
]}

Tkacz, Katarzyna ^{[1
]}

Nogalski, Zenon ^{[2
]}

Karpinska-Tymoszczyk, Miroslawa ^{[3
]}

Wiek, Adam ^{[1
]}

机构：

[1] Univ Warmia & Mazury, Fac Food Sci, Dept Meat Technol & Chem, Plac Cieszynski 1, PL-10719 Olsztyn, Poland

[2] Univ Warmia & Mazury, Fac Anim Bioengn, Dept Cattle Breeding & Milk Evaluat, Oczapowskiego 5, PL-10719 Olsztyn, Poland

[3] Univ Warmia & Mazury, Fac Food Sci, Dept Human Nutr, Sloneczna 45F, PL-10719 Olsztyn, Poland

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 07期

关键词：

Beef; Cattle feeding; Meat; Tenderness; Wet ageing; WATER-HOLDING CAPACITY; MEAT QUALITY; MYOGLOBIN OXIDATION; COLOR STABILITY; EATING QUALITY; BEEF; CARCASS; TIME; IMPROVEMENT; TENDERNESS;

D O I：

10.1007/s13197-019-03778-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to investigate the effect of ageing (9 and 14days) on beef obtained from Polish Holstein-Friesian bulls (n=24) fed different dietary treatments containing the addition of herbal preparations (treatments: control, one and two herbal preparations). Between the 9th and 14th day of ageing, moisture and expressible water contents, Warner-Bratzler Shear Force (WBSF) and intensity of untypical taste significantly decreased, whereas redness, yellowness, chroma, intensity of meat aroma and tenderness increased. Interactions between ageing and dietary treatment on pH, expressible water, cooking loss and WBSF were noted. Using two herbal preparations in a dietary treatment enabled to obtain 9-days aged beef with similar tenderness as compared with 14-days aged beef from the control treatment. Therefore, it is possible to decrease the ageing time of beef by using a well-designed dietary treatment.

引用

页码：3215 / 3224

页数：10

共 35 条

[1]

[Anonymous], 2015, AMSA RES GUIDELINES

[2]

[Anonymous], 2000, PNISO1442 POL COMM S

[3] Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index [J].

Beriain, M. J. ;

Goni, M. V. ;

Indurain, G. ;

Sarries, M. V. ;

Insausti, K. .

MEAT SCIENCE, 2009, 81 (03) :439-445

[4]

Bruce HL, 2005, J FOOD SCI, V70, pS309, DOI 10.1111/j.1365-2621.2005.tb07208.x

[5] Performance, carcass traits and meat quality of Aberdeen Angus, Gascon, Holstein and Fleckvieh finishing bulls [J].

Bures, Daniel ;

Barton, Ludek .

LIVESTOCK SCIENCE, 2018, 214 :231-237

[6] Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability [J].

Canto, Anna C. V. C. S. ;

Suman, Surendranath P. ;

Nair, Mahesh N. ;

Li, Shuting ;

Rentfrow, Gregg ;

Beach, Carol M. ;

Silva, Teofilo J. P. ;

Wheeler, Tommy L. ;

Shackelford, Steven D. ;

Grayson, Adria ;

McKeith, Russell O. ;

King, D. Andy .

MEAT SCIENCE, 2015, 102 :90-98

[7] Meat quality of Angus, Simmental, Charolais and Limousin steers compared at the same intramuscular fat content [J].

Chambaz, A ;

Scheeder, MRL ;

Kreuzer, M ;

Dufey, PA .

MEAT SCIENCE, 2003, 63 (04) :491-500

[8] Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum [J].

Colle, M. J. ;

Richard, R. P. ;

Killinger, K. M. ;

Bohlscheid, J. C. ;

Gray, A. R. ;

Loucks, W. I. ;

Day, R. N. ;

Cochran, A. S. ;

Nasados, J. A. ;

Doumit, M. E. .

MEAT SCIENCE, 2015, 110 :32-39

[9] Mate extract as feed additive for improvement of beef quality [J].

de Zawadzki, Andressa ;

Arrivetti, Leandro O. R. ;

Vidal, Marllia P. ;

Catai, Jonatan R. ;

Nassu, Renata T. ;

Tullio, Rymer R. ;

Berndt, Alexandre ;

Oliveira, Clayton R. ;

Ferreira, Antonio G. ;

Neves-Junior, Luiz F. ;

Colnago, Luiz A. ;

Skibsted, Leif H. ;

Cardoso, Daniel R. .

FOOD RESEARCH INTERNATIONAL, 2017, 99 :336-347

[10] Relationship between beef consumer tenderness perception and Warner-Bratzler shear force [J].

Destefanis, G. ;

Brugiapaglia, A. ;

Barge, M. T. ;

Dal Molin, E. .

MEAT SCIENCE, 2008, 78 (03) :153-156

← 1 2 3 4 →