摘要
牦牛肉是我国青藏高原的重要畜牧产品之一,在当地居民的膳食及高原地区的经济发展中占据重要地位。了解牦牛肉的肉质特性对于牦牛肉的精深加工和牦牛资源的合理开发有重要意义。本文综合近几年国内外相关研究,从营养品质、食用品质和加工品质3个方面对牦牛肉的品质特性进行概述和分析,以期为牦牛肉的品质改善和产品开发提供参考和思路。牦牛肉营养价值高、绿色无污染、市场潜力大,但嫩度较差,今后需借助适当饲养方式和宰后处理方式对其嫩度进行改善。
Yak meat is one of the important livestock products in Qinghai-Tibet Plateau,China,which plays an important role in the diet of local residents and the economic development of the plateau region.Understanding the quality characteristics of yak meat is of great significance for deep processing of yak meat and rational exploitation of yak resources.In this paper,the nutritional,eating and processing qualities of yak meat are reviewed and analyzed based on recent studies in order to provide reference and research ideas for improving yak meat quality and developing yak meat products.Yak meat has high nutritional value as a green and pollution-free food with great market potential despite being deficient in tenderness.In the future,appropriate feeding regimens and post-slaughter treatments should be applied to improve yak meat tenderness.
作者
刘晓畅
张寿
孙宝忠
谢鹏
徐晨晨
雷元华
张松山
参木友
鲍宇红
LIU Xiaochang;ZHANG Shou;SUN Baozhong;XIE Peng;XU Chenchen;LEI Yuanhua;ZHANG Songshan;CAN Muyou;BAO Yuhong(Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Institute of Grassland Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,China)
出处
《肉类研究》
北大核心
2020年第11期78-83,共6页
Meat Research
基金
省部共建青稞和牦牛种质资源与遗传改良国家重点实验室开放课题项目(XZNKY-2019-C-007K07)
柴达木肉牛产业发展关键技术研究与示范项目(2018-NK-107)
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
关键词
牦牛肉
营养品质
食用品质
加工品质
yak meat
nutritional quality
eating quality
processing quality
