 |
 |
 |
 |
 |
 |
Sains Malaysiana 49(7)(2020): 1543-1552
http://dx.doi.org/10.17576/jsm-2020-4907-07
(Marbling Content of Ribeye Steak and Its Effect on the
Textural and Micro-Structural Quality Characteristics of Beef)
NURUL
NURALIYA SHAHRAI, ABDUL SALAM BABJI, MOHAMAD YUSOF MASKAT & SALMA MOHAMAD
YUSOP*
Jabatan
Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia,
43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan: 17 Disember 2019/Diterima: 8 April 2020
ABSTRAK
Kajian
ini dijalankan bagi mengenal pasti kandungan lemak intraotot (kemarmaran)
dan kesannya terhadap ciri-ciri kualiti tekstur dan mikrostruktur daging stik ribeye daripada empat baka lembu berbeza iaitu
Wagyu, Angus, Brahman dan Kedah-Kelantan (KK). Darjah kemarmaran diukur dengan
menggunakan analisis imej berkomputer dan didapati mempengaruhi kelembutan
daging. Keputusan menunjukkan sampel Wagyu yang mempunyai lemak intraotot
yang tinggi (33.90%), turut mempunyai kapasiti pengekalan lemak (86.32%) yang
tinggi secara signifikan (p<0.05) dan daging yang paling lembut (p<0.05)
berbanding sampel Angus, Brahman dan KK. Berdasarkan ciri-ciri mikrostruktur
daging, ruangan antara gentian otot dan diameter gentian otot didapati lebih
besar bagi Wagyu berbanding sampel lain masing-masing pada ukuran 23.40 dan
47.01 µm. Perbezaan kandungan lemak intraotot sampel Wagyu dan KK turut
diperlihatkan dalam imej mikrograf sampel daging.
Kata
kunci: Analisis profil tekstur; gentian otot; kandungan kemarmaran; lemak
intraotot
ABSTRACT
This
study was carried out to evaluate the intramuscular fat content (marbling) and
its effect on the textural and micro-structural quality characteristics of four different
beef of Wagyu, Angus, Brahman, and Kedah-Kelantan (KK). Marbling fleck
characteristics of ribeye steaks was measured by computerized image analysis
and was found to influence meat tenderness. Results showed that Wagyu samples,
which had the highest IMF content (33.90%), also obtained the highest fat
retention (86.32%, p<0.05) and significantly tender (p<0.05) meat than
that of Angus, Brahman, and KK. The space between muscle fiber and the muscle
fibre diameter was also higher in Wagyu, at 23.40 and 47.01 µm, respectively.
The differences in intramuscular fat content of Wagyu, and KK were also evident
on the micrograph images of the meat samples.
Keywords:
Intramuscular fat; marbling content; muscle fibre; texture profile analysis
RUJUKAN
American Meat Science Journal Association (AMSA) 2015. Cookery, Sensory Evaluation and
Instrumental Tenderness Measurement of Meat Guidelines. Champaign, IL: Meat Science Association.
AOAC.
2012. Official Methods of Analysis.
Washington: Association
Official Analysis of Chemistry.
Baharin, K.W., Zakaria, S., Ellis, A.V., Talip, N.,
Kaco, H., Gan, K., Zailan, F.D. & Hashim, S.N.A.S. 2018. Factors
affecting cellulose dissolution of oil palm empty fruit bunch and kenaf pulp in
naoh/urea solvent. Sains Malaysiana 47(2): 377-386.
Basset, O., Buquet, B., Abouelkaram, S., Delachartre,
P. & Culioli, J. 2000. Application of texture image analysis for the
classification of bovine meat. Food
Chemistry Journal 69(4): 437-445.
Baldwin,
D.E. 2012. A review: Sous
vide cooking. International Journal of
Gastronomy and Food Science 1(1): 15-30.
Calkins,
C.R. & Sullivan, G. 2007. Ranking of Beef Muscle for Tenderness. Beef Facts
Product Enhancement. National
Cattlemens Beef Association.
Carvalho, M.E., Gasparin, G., Poleti, M.D., Rosa,
A.F., Balieiro, J.C.C., Labate, C.A., Nassu, R.T., Tullio, R.R., Regitano,
L.C.A., Mourao, G.B. & Coutinho, L.L. 2014. Heat shock and structural
proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed. Meat Science Journal 96(3): 1318-1324.
de
Souza Rodrigues, R.T., Chizzotti, M.L., Vital,
C.E., Baracat-Pereira, M.C., Barros, E., Busato, K.C., Gomes, R.A., Ladeira,
M.M. & Martins, T.D.S. 2017. Differences
in beef quality between angus (Bos taurus taurus) and nellore (Bos
taurus indicus) cattle through a proteomic
and phosphoproteomic approach. PLoS ONE 12(1): e0170294.
Dias,
L.S., Hadlich, J.C., Luzia, D.M.M. & Jorge, N. 2016. Influence of breed on
beef and intramuscular fat quality from Nellore (Bos indicus) and Wagyu (Bos
taurus) crossbreed cattle. International
Food Research Journal 23(4): 1523-1530.
Duan, Q., Tait Jr., R.G., Schneider, M.J., Beitz, D.C., Wheeler, T.L., Shackelford, S.D., Cundiff, L.V.
& Reecy, J.M. 2015. Sire breed effect on beef longissimus mineral
concentrations and their relationships with carcass and palatability traits. Meat Science Journal 106(1): 25-30.
Foster, K.D., Grigor, J.M.V., Cheong, J.N., Yoo, M.J.Y., Bronlund, J.E.
& Morgenstern, M.P. 2011. The role of oral processing in dynamic sensory
perception. Journal of Food Science 76(1): 49-61.
Frank, D., Eyres, G.T., Piyasiri, U., Cochet-Broch,
M., Delahunty, C.M., Lundin, L. & Appelqvist, I.M. 2015. Effects of agar
gel strength and fat on oral breakdown, volatile release and sensory perception
using in vivo and in vitro systems. Journal of Agriculture and Food Chemistry 63(41): 9093-9102.
Frank,
D., Joo, S.T. & Warner, R. 2016. Consumer acceptability of intramuscular
fat. Korean Journal Animal Science 36(6):
699-708.
Geesink,
G.H., Kuchay, S., Chishti, A.H. & Koohmaraie, M. 2006. µ-Calpain is
essential for postmortem proteolysis of muscle proteins. Journal of Animal Science 84(10): 2834-2840.
Gotoh,
T., Takahashi, H., Nishimura, T., Kuchida, T. & Mannen, H. 2014. Meat
produced by Japanese Black cattle and Wagyu. Asian-Australasian Journal of Animal Science 31(7): 933-950.
Heinz, G. & Hautzinger, P. 2007. Meat Processing Technology for Small to
Medium Scale Producers. RAP Publication
2007/20. FAO, Bangkok.
Highfill,
C.M., Esquivel-Font, O., Dikeman, M.E. & Kropf, D.H. 2012. Tenderness
profiles of ten muscles from F1 Bos
indicus × Bos taurus and Bos taurus cattle cooked as steaks and
roasts. Meat Science Journal 90(4):
881-886.
Ishihara,
Y., Moreira, R., de Souza, G., Salviano, A. & Madruga, M. 2013. Study of
the Warner-bratzler shear force, sensory analysis and sarcomere length as
indicators of the tenderness of sun-dried beef. Journal of Molecules 18(8): 9432-9440.
Ismail,
I., Hwang, Y.H., Bakhsh, A. & Joo, S.T. 2019. The alternative approach of
low temperature-long time cooking on bovine semitendinosus meat quality. Asian-Australasian Journal of Animal Science 32(2): 282-289.
Jung,
E.Y., Hwang, Y.H. & Joo, S.T. 2016. The relationship between chemical compositions, meat quality, and palatability
of the 10 primal cuts from Hanwoo steer. Korean
Journal of Animal Science 36(2): 137-143.
Jung, S., Nam, K.C., Lee, K.H., Kim, J.J. & Jo, C.
2013. Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at
different yield grades. Korean Journal
Food Science Animal Resource 33(3): 305-316.
Koohmaraie,
M., Kent, M.P., Shackelford, S.D., Veiseth, E. & Wheeler, T.L. 2002. Meat
tenderness and muscle growth: Is there
any relationship? Meat Science Journal 62(3): 345-352.
Lee, B. & Choi, Y.M. 2019.
Correlation of marbling characteristics with meat quality and histochemical
characteristics in Longissimus thoracis muscle from hanwoo steers. Food Science and Animal Resource Journal 39(1): 151-161.
Maskat,
M.Y. & Kerr, W.L. 2004. Effect
of breading particle size on coating adhesion in breaded, fried chicken breasts. Journal of Food Quality 27(2): 103-113.
Messina, V., Sancho, A., Grigioni,
G., Filipini, S., Pazos, A., Paschetta, F., Chamorro, V.
& Walsoe, de.R.N. 2014. Evaluation of different bovine muscles to
be applied in freeze drying for instant meal. Study of physicochemical and
senescence parameters. Journal of Animal Science 9(1): 723-772.
Mullins, C.R., Zerby, H.N., Fitzpatrick, L.A. &
Parker, A.J. 2016. Bos indicus cattle
possess greater basal concentrations of HSP27, alpha B-crystallin, and HSP70 in
skeletal muscle in vivo compared with Bos taurus cattle. Journal of
Animal Science 94(1): 424-429.
O’Connor, S.F., Tatum, J.D., Wulf, D.M., Green, R.D.
& Smith, G.C. 1997. Genetic effects on beef tenderness in Bos indicus composite and Bos taurus cattle. Journal of Animal Science 75(7): 1822-1830.
Park, S.J., Beak, S-H., Jung, D.J.S., Kim, S.Y.,
Jeong, I.H., Piao, M.Y., Kang, H.J., Fassah, D.M., Na, S.W., Yoo, S.P. &
Baik, M. 2018. A Review: Genetic, management, and nutritional factors affecting
intramuscular fat deposition in beef cattle. Asian-Australasian Journal of Animal Sciences 31(7): 1043-1061.
Palka, K. & Daun, H. 1999. Changes in texture,
cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science Journal 51(3): 237-243.
Picard, B., Gagaoua, M., Al-Jammas, M., De-Koning, L.,
Valais, A. & Bonnet, M. 2018. A review: Beef tenderness and intramuscular fat proteomic
biomarkers: Muscle type effect. Peer-Reviewed Journal 62(40):
4891-4911.
Pieniazek, F. & Messina, V. 2016. Texture and
colour analysis of freeze-dried potato (cv. spunta) using instrumental and
image analysis techniques. International
Journal of Food Properties 20(6): 1-12.
Santana,
P., Huda, N. & Yang, T.A. 2013. The addition of hydrocolloids
(carboxymethycellulose, alginate and konjac) to improve the physicochemical
properties and sensory characteristics of fish sausage formulated with surimi
powder. Turkish Journal of Fishery and
Aquatic Science 13: 561-569.
Sultana,
A., Nakanishi, A., Roy, B.C., Mizunoya, W., Tatsumi, R., Ito, T., Tabata, S.,
Rashid, H., Katayama, S. & Ikeuchi, Y. 2008. Quality improvement of frozen
and chilled beef biceps femoris with the application of salt-bicarbonate
solution. Asian-Australasian Journal of
Animal Science 21(6): 903-911.
Thompson, J. 2004. The effect of marbling and on
flavour and juiciness scores of cooked beef, after adjusting to constant
tenderness. Australian Journal of
Experimental Agriculture 48(11): 1405-1414.
Tornberg,
H. 2005. Effects of heat on meat protein-implications on structure and quality
of meat products. Meat Science Journal 70(3): 493-508.
Wheeler, T.L., Cundiff, L.V. & Koch,
R.M. 1994. Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. Journal of Animal Science 72(2): 3145-3151.
Yusop, S.M., O’Sullivan, M.G., Kerry,
J.F. & Kerry, J.P. 2012. Influence of processing method and holding time on the physical and sensory qualities of
cooked marinated chicken breast fillets. LWT - Food Science and Technology 46(1): 363-370.
Yusop, S.M., O’Sullivan, M.G., Kerry,
J.F. & Kerry, J.P. 2010. Effect of marinating time and low pH on marinade
performance and sensory acceptability of poultry meat. Meat Science Journal 85(4): 657-663.
Yusop, S.M., O’Sullivan, M.G., Kerry,
J.F. & Kerry, J.P. 2009a. Sensory evaluation of Indian-style
marinated chicken by Malaysian and European naïve assessors. Journal of Sensory Studies 24(2):
269-289.
Yusop, S.M., O’Sullivan, M.G., Kerry,
J.F. & Kerry, J.P. 2009b. Sensory evaluation of Chinese-style
marinated chicken by Chinese and European naïve assessors. Journal of Sensory Studies 24(4): 512-533.
*Pengarang
untuk surat-menyurat; email: salma_my@ukm.edu.my
|
|||
|
