通过测量个体大理石成形来增加牛肉份量牛排的价值
L Pannier1, T M van de Weijer2, F T H J van der Steen2
1Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.
Meat science
|July 19, 2023
概括
牛肉腰在切片内有很大的差异. 客观测量显示了分类各个牛排的潜力,改善了牛肉质量评估和价值.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
背景情况:
- 目前的牛肉分类系统假设在M. longissmus thoracis et lumborum (腰部) 内部具有统一的.
- 大理石或肌肉内脂肪 (IMF) 显著影响牛肉质量和消费者偏好.
- 单个份量的牛排通常不会被划分为大理石.
研究的目的:
- 为了研究牛肉立方圆卷中的大理石变化.
- 用视觉扫描仪评估客观大理石测量的准确性.
- 探索基于大理石的个人牛排分类的潜力.
主要方法:
- 收集了102个立方卷,各种各样的大理石.
- 切碎的立方体卷变成15毫米份的牛排.
- 使用Marel视觉扫描仪对客观的成绩进行了测试,并在三个位置测试了IMF% (分级地点,中间,部).
主要成果:
- 对于视力扫描仪得分和IMF%的立方体卷的长度,观察到显著的形变化.
- 视觉扫描仪标记分数的变化相当于澳大利亚肉类标准 (MSA) 316 个标记单位.
- 牛排的位置显示了大理石化水平的明显差异.
结论:
- 牛肉腰不是统一的,并且在长度上有很大的变化.
- 客观地测量每份牛排的大理石化程度是可行的.
- 有机会根据大理石级别来分离单个牛肉牛排,以提高质量评估和价值.
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