摘要
为了研究淘汰母牛不同分割部位的肉品质特性,试验采集6头淘汰母牛的脖肉、肩肉、辣椒条、上脑、眼肉、外脊、里脊、小黄瓜条、大黄瓜条、霖肉、臀肉、米龙共12个分割部位肌肉,测定其蛋白质、脂肪、水分、pH值、剪切力、蒸煮损失6项品质指标,并通过方差分析研究其品质特性。结果表明：不同部位分割肉块之间的蛋白质、脂肪、水分、蒸煮损失、剪切力、pH值均存在显著或极显著差异（P〈0. 05或P〈0. 01）,肩肉、辣椒条、小黄瓜条、臀肉的脂肪含量均高于3%且剪切力均低于4. 39 kg。说明淘汰母牛不同部位肉品质具有显著差异,肩肉、辣椒条、小黄瓜条、臀肉肉品质较好,可作为开发牛排产品和涮牛肉的原料肉,进一步提高淘汰母牛不同部位分割肉的食用价值和经济价值。
In order to study meat quality characteristics of different parts of culling cows,6 culling cows were chosen for collecting 12 split parts of muscle, including neck, blade meat, chuck tender, chuck roll, cube roll, striploin ,tenderloin, eyeround, outside flat, thick flank, rump and muran. Six quality indexes were determined including protein, fat, moisture, cooking loss, shearing force and pH value, and had significant （P〈 0. 05）or very signi/icant（P〈0. 01 ）difference. Fat contents of blade meat, chuck tender, eyemund and rump were all greater than 3%, with shearing force of less than 4. 39 kg. The results suggested that different meat parts have a significant impact on the beef quality of culling cows. Blade meat,chuck tender,eyemund and rump have good meat quality,and can be used as raw meat for developing steak products and rinsing beef,to further improve the edible value and economic value of different parts of culling cows.
作者
闫向民
李红波
王骁
谢鹏贵
李娜
袁理星
张金山
YAN Xiangmin;LI Hongbo;WANG Xiao;XIE Penggui;LI Na;YUAN Lixing;ZHANG Jinshan(Institute of Animal Husbandry,Xinjiang Academy of Animal Sciences,Urumqi 830057,China;Yili Vocational and Technical College,Yining 835200,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2018年第22期48-51,共4页
Heilongjiang Animal Science And veterinary Medicine
基金
现代农业产业技术体系建设专项(nycytx-37)
新疆维吾尔自治区重点研发计划项目(2017B01001)
关键词
淘汰母牛
肉品质特性
分割部位
营养成分
肉品质指标
culling cow
meat quality
split part
nutritional ingredient
quality characteristics
