摘要
2 0 0 0— 2 0 0 2年对大通牛场 40头 6月龄不同性别的全哺乳牦牛的肉质进行了综合评价。对供试牦牛肌肉pH、嫩度、肌纤维细度、系水率、肉的贮存损失、肉的煮熟时间、熟肉率和烹饪损失率及肉色等进行了评价 ,分析了肌肉的化学成分 ,氨基酸及微量元素含量。结果表明该牦牛肉系水率强 ,肉的煮熟时间短 ,肉的贮存损失及烹饪损失较小 ,肌纤维较细 ,肉色深红。并具有蛋白质含量高 。
It was comprehensively evaluated to the meat quality of 40 all-nursing yak at the age of six month with different sex in 2000—2002 in Datong cattle farm.The evaluation on pH of muscle,tender degrel,fine of muscle fibre,holding water rate,store loss and cooked time of meat roast,cooked meat rate,cuisine loss rate and meat colour was conducted.The chemical composition of muscle and content of aminoacid and microelement were analysed.The results showed that the yak meat has such properties as strong holding water rate,short time of cooked meat,less store loss and cuisine loss of meat,finer muscle fibre,pink colour of meat,higher content of protein,lower content of fat and rich content of variety aminoacid.
出处
《青海畜牧兽医杂志》
2004年第4期18-19,共2页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
优质牦牛肉
系水率
肉的煮熟时间
肉的贮存损失
烹调损失率
氨基酸
微量元素
Fine-quality yak meat
holding water rate
Cooked time of meat
Store loss of meat
Cuisine loss rate
Aminoacid
Microelement
