Effect of Castration on Sensorial and Instrumental Characteristics of Longissimus Dorsi Muscle （LDM） of Brahman Cattle

作     者：Jose Angel Miguel Jesus Ciria Begona Asenjo David Colmenarez Hector Pargas 

作者机构：College of Agricultural Engineers University of Valladolid Soria 42004 Spain University Centroccidental Lisandro Alvarado Barquisimeto 87220 Venezuela 

出 版 物：《Journal of Life Sciences》 (生命科学（英文版）)

年 卷 期：2011年第5卷第6期

页      面：460-465页

学科分类：0905[农学-畜牧学] 09[农学] 0903[农学-农业资源与环境] 

主　　题：感官分析 背最长肌 感官特性 阉割 婆罗门牛 器乐 LDM 剪切力值 

摘      要：This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longissimus dorsi muscle of Brahman. Fifty animals (25 Brahman castrated and 25 uncastrated) were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler cell, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed (P 0.05) among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.