为探究不同部位牦牛肉宰后成熟过程中肉色变化及肉色指标之间相互关系,该试验以川西北麦洼牦牛背阔肌、背最长肌和半腱肌3个部位肉为研究对象,置于4 ℃自然成熟并在相应时间点测定分析肌肉色泽、肉色稳定性指标总肌红蛋白(total myoglobin,TMb)含量、氧合肌红蛋白(oxymyoglobin,OMb)相对含量、高铁肌红蛋白(metmyoglobin,MMb)相对含量、高铁肌红蛋白还原酶(metmyoglobin reductase,MetMbR)活性及pH值。结果表明,随着成熟时间的延长,3个部位肉L*值和a*值呈先上升后下降趋势,背最长肌和半腱肌b*值和H*值均呈逐渐上升变化,背阔肌b*值、H*值呈先上升后下降趋势;TMb含量、OMb相对含量及MetMbR活性呈下降趋势,MMb相对含量显著升高(P<0.05);pH值呈先下降后保持相对稳定变化的趋势;相同时间点下,三者的L*值和b*值总体上无明显差异,背阔肌和背最长肌a*值、TMb含量、OMb相对含量以及MetMbR活性均高于半腱肌,而半腱肌的MMb相对含量和H*值高于背阔肌和背最长肌。研究结果表明,部位和肌纤维类型对牦牛肉成熟过程中肌肉色泽及肉色稳定性存在显著影响,背阔肌和背最长肌的肉色稳定性优于半腱肌,而背最长肌与背阔肌肉色的稳定性差异不明显。
This study aimed to explore the changes in meat color and the relationship between meat color indexes in different parts of yak meat during postmortem aging. The latissimus dorsi, longissimus dorsi and semitendinosus meat were taken as the research objects. The meat color, stability index of flesh color, the total myoglobin (TMb) content, the relative content of oxymyoglobin (OMb) and metmyoglobin (MMb), metmyoglobin reductase (MetMbR) activity, and pH value were determined and analyzed. Results showed that, with the aging time prolonged, the L* and a* values of the latissimus dorsi, longissimus dorsi and semitendinosus meat tended to increase first and then decrease. The TMb content, OMb% and MetMbR activity showed a downward trend. In which, OMb% and MetMbR activity decreased significantly (P < 0.05), while MMb% increased significantly (P<0.05). The pH value tended to decrease and then remain relatively stable. Meanwhile, the b* value and H* value of the longissimus dorsi and semitendinosus meat presented a gradual upward trend, and the b* value and H* value of the latissimus dorsi increased first and then decreased. At the same aging time, there was no significant difference between the L* and b* values of the three-treatment yak meat. The a* value, TMb content, OMb%, and MetMbR activity of the latissimus dorsi and longissimus dorsi were higher than those of the semitendinous meat. In addition, the MMb% and H* values of the semitendinosus meat were higher than those of the latissimus dorsi and longissimus dorsi. It could be seen that the meat color stability of the latissimus dorsi and longissimus dorsi was superior to the semitendinosus meat of yak meat, while the color stability did not show the same tendency.
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