陈坤杰,季方芳,徐佳琪.生理成熟度及牛肉肌纤维特征与嫩度关系试验研究[J].农业机械学报,2018,49(5):375-381.
CHEN Kunjie,JI Fangfang,XU Jiaqi.Experiment on Relationships among Physiological Maturity, Features of Beef Muscle Fiber and Beef Tenderness[J].Transactions of the Chinese Society for Agricultural Machinery,2018,49(5):375-381.
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生理成熟度及牛肉肌纤维特征与嫩度关系试验研究   [下载全文]
Experiment on Relationships among Physiological Maturity, Features of Beef Muscle Fiber and Beef Tenderness   [Download Pdf][in English]
投稿时间:2017-09-03  
DOI:10.6041/j.issn.1000-1298.2018.05.045
中文关键词:  牛肉  肌纤维  生理成熟度  嫩度  图像处理
基金项目:江苏省自然科学基金项目(BK20140715)和中央高校基本科研业务费专项资金项目(060174B)
作者单位
陈坤杰 南京农业大学 
季方芳 南京农业大学 
徐佳琪 南京农业大学 
中文摘要:生理成熟度(牛龄)是牛肉质量分级的重要参考指标,研究牛龄与嫩度之间的定量关系,对建立牛肉质量分级标准及牛肉自动分级系统的开发具有重要意义。选取4组不同月龄的牛肉背长肌样本,采集其眼肌区域微观图像,通过图像处理的方法提取出每个样本的肌纤维直径、周长和密度,然后再用质构仪测定出每个样本的剪切力,研究分析不同牛龄的牛肉肌纤维直径、周长和密度的变化规律及其与剪切力之间的关系。结果显示,随着牛龄的增大,牛肉肌纤维直径和周长均线性增加,而肌纤维密度则线性下降(P<0.05);同时,随着肌纤维直径和周长的增加、肌纤维密度的下降,牛肉剪切力线性增大(P<0.05)。牛龄对肌纤维直径、周长、密度及牛肉剪切力具有显著影响。
CHEN Kunjie  JI Fangfang  XU Jiaqi
Nanjing Agricultural University,Nanjing Agricultural University and Nanjing Agricultural University
Key Words:beef  muscle fiber  physiological maturity degree  tenderness  image processing
Abstract:The physiological maturity of cow (cow age) is considered to be an important indicator of beef quality classification. For development of beef quality grading standard and the automatic beef grading system, a quantitative relationship between the age and tenderness of beef plays an vital role which has to be established. To research the relationships among cow age, features of beef muscle fiber and beef tenderness, and four different groups of longissimus dorsi beef with different ages were selected, after been sliced up and stained, the microscopic images of the ribeye regions sample were collected by microscopic machine. Then the diameter, circumference and density of each muscle fiber were measured by using image processing. After determining the shear force of each beef sample by using a texture analyzer, the change of diameter, perimeter and density of beef fiber with age were analyzed,the relationship between the diameter, perimeter as well as density and the shear force were then established, respectively. The experiment result revealed that the diameter and circumference of beef fiber were increased,while the muscle fiber density was linearly decreased with the increase of age of the cow (P<0.05). At the same time, it was also observed that the shear force of beef was significantly increased with the increase of diameter and perimeter of muscle fiber and the decrease of muscle fiber density (P<0.05). It was concluded that the age of cattle had significant influence on the diameter, perimeter density of muscle fiber and shear force of beef. There was a significant correlation between the age of cow, the microparameters of beef muscle fiber and tenderness of beef, the relationship between them can be described with a linear model clearly.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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