摘要
为了研究不同排酸成熟时间对不同品种牛肉质变化的影响,试验选取新疆褐牛、加系褐牛×新疆褐牛F1代(JXHF1)、哈萨克牛共14头,均为健康状况良好、12月龄左右的阉牛,在相同的饲养环境条件下育肥18个月后屠宰,并进行剪切力、蒸煮损失指标的测定。结果显示:排酸成熟过程中剪切力第1、7和14天之间差异不显著(P>0.05),它们与第21天差异极显著(P<0.01),蒸煮损失第7、14天之间差异不显著(P>0.05),它们与第21天差异极显著(P<0.01)和第1天差异显著(P<0.05);新疆褐牛、JXHF1和哈萨克牛3个不同品种牛肉品排酸成熟过程中JXHF1牛剪切力第7、14天达到最大值,JXHF1第7、14天剪切力均明显高于哈萨克牛和新疆褐牛,且新疆褐牛剪切力较小,第1、7、14天品种之间蒸煮损失差异不显著(P>0.05),第21天哈萨克牛与JXHF1、新疆褐牛差异显著(P<0.05)。试验结果说明,品种对牛肉嫩度具有显著的影响,新疆褐牛嫩度较其他品种好,JXHF1嫩度较其他品种较差,新疆褐牛肉质保水性能好于哈萨克牛和JXHF1,哈萨克牛保水性能较差。
This study was to investigate the effects of different acid maturation time points on the quality of beef in different cattle breeds.The tests were carried out to determine the shear force,cooking loss indexes of 14 heads bullocks of Xinjiang brown cattle,Canada-strain brown F1 cattle and Xinjiang brown cattle F1 and Kazakh.All the chose cattle were in good health condition and about 12 months old.They were slaughtered after 18 months of fattening under the same feeding environment.The results showed that the differences in shear force between the first day,seventh day and fourteenth day were not significant(P>0.05),but was significant with the twenty-first day(P<0.01).The differences in cooking loss between the seventh day and the fourteenth day were not significant(P>0.05),but was significantwith the twenty-first day(P<0.01),and also significant with the first day(P<0.05).Of the different breeds of Xinjiang brown cattle,Canada-strain brown F1 cattle and Xinjiang brown cattle F1 and Kazakh in the process of acid the fourteenth day,which was significantly higher than those of Kazakh and Xinjiang brown cattle,excretion from beef,the shear force of JXHF1 reached the maximum value at the seventh day and the shearing force of Xinjiang brown cattle was the smallest.The differences in cooking loss between the first day,the seventh day and the fourteenth day were not significant(P>0.05),but hassak cattle was significantly different from JXHF1 and Xinjiang brown cattle in this regard at the twenty-first day(P<0.05).The experimental results showed that the breed variety had a significant influence on the tenderness of beef,and that the tenderness of Xinjiang brown cattle is better than that of the other breeds.The tenderness of Canada-strain brown cattle F1 and Xinjiang brown cattle F1(JXHF1) was not as good as that of the other breeds.The beef quality of Xinjiang brown cattle was better than that of Kazakh and JXHF1 cattle,and the performance of Kazakh cattle was the poorest.
作者
闫向民
谢鹏贵
崔繁荣
叶治兵
李红波
李娜
袁理星
周振勇
张金山
YAN Xiang min;XIE Penggui;CUI Fanrong;YE Zhibing;LI Hongbo;LI Na;YUAN Lixing;ZHOU Zhenyong;ZHANG Jinshan(Institute of Animal Husbandry,Xinjiang Academy of Animal Husbandry,Urumqi 830000,China;Yili Vocational and Technical College,Yining 835000,China)
出处
《畜牧与兽医》
北大核心
2018年第12期21-24,共4页
Animal Husbandry & Veterinary Medicine
基金
现代农业产业技术体系建设专项资金资助(nycytx-37)
国家重点研发计划课题(2018YFD0501801)
自治区重点研发计划项目
关键词
牛肉
排酸时间
品种
嫩度
蒸煮损失
beef
acid excretion time
breed
tenderness
cooking loss
