摘要
为探讨借鉴MSA体系建立我国统一的牛肉质量评价及预测标准体系的可能性,在澳大利亚肉类标准体系(MSA)的基础上,利用消费者感官评定试验,通过2×6因子试验设计,研究了烹饪方法和牛肉品种来源对牛肉食用品质的影响。结果表明:1)烹饪方式和牛肉品种来源对嫩度、多汁性、风味和整体喜欢程度等各项牛肉感官食用品质指标均具有显著的影响(P<0.001)。煎牛肉的各项食用指标得分明显优于涮牛肉,其中煎牛肉的嫩度、多汁性、风味和整体喜欢程度得分分别比涮牛肉高出16%、12%、12%和15%;同时,和牛、安格斯和荷斯坦奶公犊等专门化肉牛品种牛肉的食用品质明显优于利木赞、西门塔尔和晋南牛等瘦肉型和本地肉牛品种;2)MQ4得分次序与消费者对牛肉质量的实测等级排序有些许差异,但整体趋势相同。研究证明基于MSA体系原理来构建符合我国肉牛产业现状的牛肉质量评价和分级体系是可行的。
In order to investigate the possibility of establish unified system of beef quality evaluation and prediction in China based on the Meat Standards Australia（MSA）system.The effect of different cooking methods and the varieties of beef on edible quality were studied by using consumer sensory evaluation test through 2＊6factorial experiment design.The results showed that：1）Different cooking methods and varieties of beef have significant effects（P〈0.001）on various of sensory eating quality indexes such as tenderness,juiciness,flavor,and overall satisfaction;The edible quality score of fry beef is better than chaffy dish beef.The score of tenderness,juiciness,flavor and overall satisfaction for fry beef are increased by 16%,12%,12% and 15% compared to that of chaffy dish beef,respectively.Meanwhile,the edible quality of specialization beef breeds such as wagyu,angus or veal is better than carcass-type or native cattle breeds such as Limousin,Simmental or Jinnan;2）The rank order of MQ4 score and beef quality classification display subtle difference but the overall trend is the same.In conclusion,on the basis of the principle of MSA system,establishing unified system of beef quality evaluation and prediction conforms that the current situation of beef cattle industry in China is feasible.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2017年第2期61-66,共6页
Journal of China Agricultural University
基金
北方玉米秸秆产业化处理及其养殖肉牛关键技术研究与示范(20150314)
国家肉牛牦牛产业技术体系(CARS-38)
关键词
澳大利亚肉类标准
烹饪方式
牛肉品种
食用品质
质量分级
Meat Standards Australia
cooking methods
beef breed
edible quality
quality classification
