牛肉肌纤维直径和结缔组织含量与嫩度相关性研究  

Correlation between Beef Tenderness and Fiber Diameter or Connective Tissue Content

作　　者：谌启亮[1] 彭增起[1] 沈明霞[1] 吴海娟[1] 王复龙[1] 卢桂松[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2012年第13期126-129,共4页Food Science

基　　金：国家现代农业(肉牛)产业技术体系建设专项(nycytx-38)

摘　　要：分别选取来自安徽大明牧业牛场的18、36、54、72月龄西门塔尔杂交公牛各6头,在同一商业屠宰场进行屠宰。测定其背最长肌肌纤维直径、羟脯氨酸含量和剪切力。结果表明:背最长肌剪切力随着肌纤维直径的增大而增大,随着羟脯氨酸含量的增加而增大;背最长肌剪切力与肌纤维直径、羟脯氨酸含量有较高的相关性;剪切力与肌纤维直径和羟脯氨酸含量的相关系数r分别为0.833和0.835,为强正相关;建立的剪切力与肌纤维直径的指数回归方程为y=1.162e0.034x,R2=0.932,说明回归方程拟合较好;建立的剪切力与羟脯氨酸含量的指数回归方程为y=1.793e27.430x,R2=0.947,说明回归方程拟合较好。Totally, 24 Simrnental hybrid bulls at 18, 36, 54 and 72 months of age （6 for each age） were selected from the cattle farm of Anhui Da Ming company. The cattle were slaughtered and processed in a commercial plant. Fiber diameter, hydroxypro- line content and shear force valueof the longissimus dorsi （LD） muscle were measured. The results showed that the shear force of LD muscle increased with the increase of fiber diameter and hydroxyproline content. The shear force was highly correlated with fiber diameter and hydroxyproline content, with r values of 0.833 and 0.835, respectively. The relationship between shear force and muscle fiber diameter could be described by the regression equation： y = 1.162e^0.034x （R^2 = 0.932）. The regression equation of shear force versus hydroxyproline content was y = 1.793e^27.430x （R^2 = 0.947）.

关 键 词：肌纤维直径 结缔组织:牛肉 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]