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MEAT RESEARCH
2018
(12)
31-35
长途运输应激对西门塔尔牛不同部位肉品质指标的影响
作 者：
雷元华;杨媛丽;张松山;李素霞;谢鹏
单 位：
中国农业科学院北京畜牧兽医研究所;河北省承德市畜牧工作站
关键词：
长途运输应激;背最长肌;半腱肌;冈上肌
摘 要：
为研究长途运输所产生应激对西门塔尔牛不同部位肉品质指标的影响,选取12头西门塔尔公牛,随机分为运输组(运输距离>600 km)和对照组(未运输组),对其冷却排酸成熟72 h后背最长肌、半腱肌和冈上肌的pH值、色差值、持水力和剪切力进行测定。结果表明:与对照组相比,长途运输产生的应激反应导致西门塔尔牛肌肉宰后pH72 h值显著升高(P<0.05),冈上肌极显著升高(P<0.01);滴水损失率、蒸煮损失率和压力失水率显著增大(P<0.05或P<0.01),但半腱肌的滴水损失率、背最长肌的蒸煮损失率和压力失水率在长途运输前后无显著差异(P>0.05);运输后3个部位肉的剪切力增大,亮度值(L~*)极显著降低(P<0.01),红度值(a~*)和黄度值(b~*)分别有不同程度的变化,b~*仅在背最长肌中显著增大;长途运输后,除a~*和b~*之外,冈上肌的其他质量指标均变化显著(P<0.05或P<0.01)。运输应激对牛肉品质具有显著影响,会降低其品质,对不同部位肉的影响不同,其中冈上肌的变化程度最大。
译 名：
Effects of Long-Distance Transportation Stress on Meat Quality of Different Carcass Parts of Simmental Cattle
作 者：
LEI Yuanhua;YANG Yuanli;ZHANG Songshan;LI Suxia;XIE Peng;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences,Beijing;Hebei Chengde Livestock Station;
单 位：
LEI Yuanhua%YANG Yuanli%ZHANG Songshan%LI Suxia%XIE Peng%Institute of Animal Sciences, Chinese Academy of Agricultural Sciences,Beijing%Hebei Chengde Livestock Station
关键词：
long-distance transportation stress;;longissimus dorsi;;semitendinosus;;supraspinatus
摘 要：
This study was designed to investigate the effects of long-distance transportation stress on the meat quality of different carcass parts of Simmental cattle. A total of 12 Simmental cattle were randomly divided into transportation(> 600 km) and untreated control groups. All animals were slaughtered and longissimus dorsi, semitendinosus and supraspinatus muscles were collected for the measurement of pH value, color difference, water-holding capacity and shearing force at 72 h after slaughter. The results showed that the stress caused by long-distance transportation resulted in a significant increase in pH72 h after slaughter(P < 0.05), with a highly significant increase being observed for supraspinatusmuscle(P < 0.01) compared with the control. The drip loss, cooking loss and pressure water loss increased significantly(P < 0.05 or P < 0.01), but no significant difference was observed in the drip loss of semitendinosus muscle and the cooking loss and pressure water loss of longissimus dorsi muscle before and after long-distance transportation(P > 0.05). For all three muscles, shear force increased; brightness value(L~*) significantly reduced(P < 0.01), redness value(a~*) and yellowness value(b~*) were changed to different extents, with a significant increase in b~* being observed only for longissimus dorsimuscle. All quality indicators except for a~* and b~* of supraspinatus muscle changed significantly(P < 0.05 or P < 0.01). Hence, the conclusion can be drawn that transportation stress results in a significant deterioration of beef quality, which varies among different muscles, with the greatest change being observed for supraspinatus muscle.
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