摘要
肉质特性是具有重要经济意义和涉及多学科领域的课题。牦牛肉质特性的客观评定和研究尚存空白。在1988—1991年共对两个类系不同性别和年龄38头九龙牦牛的肉质特性进行了较系统日测试和研究,对供试牦牛的肌肉 pH 值、系水率、肉的贮存损失、熟肉率和烹调损失率及肉色等进行了研究和评定,分析了不同部位肌肉的化学成分,氨基酸及微量元素含量,测定了脂肪的熔点、碘价及皂化价,结果表明牦牛肉系水力强,肉的贮存损失及烹调损失较小,肉色深红。牦牛肉具蛋白质含量高,脂肪含量低及富含各种氨基酸的特点。表明牦牛肉鲜美可口是名符其实的无污染的天然优质肉食品。本研究是九龙牦牛种质特性测定的一部分,将为开展九龙牦牛选育,加快牦牛肉品资源开发利用提供重要科学依据和参数。
In the year 1988—1991 ,We studied on the beef Characteristics in two strains and 38 head of Jiulong Yak with different sex and age.Through the research and evaluation of muscles in differ- ent parts,analysed the chemical composition,content of amino acids and microminerals;estimated the melting point of fat,iodine value and saponification value.The results showed the characteris- tics of yak beef:more strong water holding capacity;rather few loss of reserve and rate of cooking ;deep red coloured;high content of protein;low content of fat and rich content of varied amino acids.These results provided scientific basis for the breeding and developing beef products of Jiu- long Yak.
基金
本研究得到国家自然科学基金资助
关键词
牦牛
九龙牦牛
氨基酸
微量元素
牛肉
品质
Jiulong Yak
Water holding capacity
Loss of reserve
Loss rate of cooking
Amino acid
Microminerals
Iodine value
