Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers

The objectives were to investigate intramuscular fat (IMF) content, Warner–Bratzler shear force (WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF...

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Veröffentlicht in:Meat science 2016-02, Vol.112, p.52-57
Hauptverfasser: Liang, R.R., Zhu, H., Mao, Y.W., Zhang, Y.M., Zhu, L.X., Cornforth, D., Wang, R.H., Meng, X.Y., Luo, X.
Format: Artikel
Sprache:eng
Schlagworte:
Abattoirs
Adiposity
Animal Husbandry
Animals
Back Muscles - chemistry
Back Muscles - growth & development
beef
Cattle
Chemical Phenomena
China
Chinese fattened yellow cattle
Consumer Behavior
crossbreds
Crosses, Genetic
Dietary Fats - analysis
Food Preferences
Food Quality
Food Storage
Humans
intramuscular fat
longissimus muscle
Male
Meat - analysis
Mechanical Phenomena
Orchiectomy - veterinary
Quality grade
Sensation
Sensory attribute
sensory properties
Shear Strength
shear stress
steers
Tenderness
Warner–Bratzler shear force
Water - analysis
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Zusammenfassung:The objectives were to investigate intramuscular fat (IMF) content, Warner–Bratzler shear force (WBSF) and sensory attributes of Chinese fattened yellow crossbred steer beef with different quality grades, and to determine the relationship between WBSF and Chinese consumers' sensory tender. WBSF of grades A1 to A5 decreased from 50.6N to 33.1N with IMF % increased from 4.26 to 24.55 (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.10.004