摘要
【目的】研究2种肉用牛不同部位的肉品质.【方法】试验以‘西门塔尔杂交牛’(‘西门塔尔牛’♀ב张掖黄牛’♂)和‘平凉红牛’(‘平凉黄牛’♀ב秦川牛’♂)F1♀ב利木赞牛’♂)F1♀ב南德温牛’♂)的肩肉、眼肉和黄瓜条为研究对象,对其食用品质、营养品质和质构特性进行比较分析.【结果】食用品质方面,‘西门塔尔杂交牛’与‘平凉红牛’3个部位肉的a*值和b*值存在显著性差异(P<0.05),pH值和剪切力值无显著性差异,‘平凉红牛’眼肉和黄瓜条的失水率分别比‘西门塔尔杂交牛’显著低27.53%和26.19%(P<0.05),肩肉和黄瓜条的熟肉率分别比‘西门塔尔杂交牛’显著的高7.31%和8.59%(P<0.05);营养品质方面,‘西门塔尔杂交牛’肩肉、眼肉和黄瓜条的蛋白质含量分别比‘平凉红牛’显著的高5.12%、9.37%和3.05%(P<0.05),‘西门塔尔杂交牛’肩肉、眼肉和黄瓜条的糖原含量分别比‘平凉红牛’显著的高35.66%、34.09%和35.47%(P<0.05);质构特性方面,‘西门塔尔杂交牛’肩肉与眼肉的质构特性优于‘平凉红牛’.【结论】‘西门塔尔杂交牛’具有高蛋白和高糖原含量等特点,‘平凉红牛’具有加工性能好和良好的适口性等特点,二者均是优质的肉类资源.
【Objective】To study meat quality in different parts of two beef cattle.【Method】The study was designed by using Simmental crossbred progeny(Simmental cattle♀×the local cattle♂)and Pingliang red bull((Simmental cattle♀×Qinchuan cattle)F1♀×Limousin♂)F1♀×South Devon♂)).Eating quality,nutritional quality and texture characteristics were analyzed in shoulder,ribeye meat and silverside.【Result】In eating quality,there were significant differences in a*and b*values of two cattle(P〈0.05),there were no significant differences in pH value and shear force,the water lose rate in shoulder and silverside of Pingliang red bull were significantly lower than Simmental crossbred progeny(P〈0.05),which respectively lower than 27.53% and 26.19%,the cooked meat in ribeye meat and silverside of Pingliang redbull were significantly higher than Simmental crossbred progeny(P〈0.05),which respectively higher than 7.31% and 8.59%,The texture characteristics in shoulder and ribeye meat were better.In nutritional quality,the contents of protein in the meat of Simmental crossbred progeny were significantly higher than Pingliang red bull(P〈0.05),which respectively higher than 5.12%,9.37% and 3.05%,the contents of glycogen in the meat of Simmental crossbred progeny were significantly higher than Pingliang red bull(P〈0.05),which respectively higher than 35.66%,34.09% and 35.47%.In texture characteristics,the texture characteristics of shoulder and ribeye meat in Simmental crossbred progeny were better than Pingliang red bull.【Conclusion】Simmental crossbred progeny has the characteristics of high protein and high content of glycogen,Pingliang red bull has the characteristics of good processing performance and fine palatability.Both bulls can be consider as a high-quality resource of meat.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2016年第5期107-115,共9页
Journal of Gansu Agricultural University
基金
国家现代农业产业(肉牛牦牛)技术体系资助项目(CARS-38)
国家自然基金资助项目(31260380)
关键词
'西门塔尔杂交牛’
'平凉红牛’
食用品质
营养品质
质构特性
Simmental crossbred progeny
Pingliang red bull
eating quality
nutritional quality
texture characteristics