摘要
为探究新疆地区不同肉牛品种牛肉品质的差异,测定了统一饲喂条件下的哈萨克牛,加系褐牛,新疆褐牛的肩肉、外脊、大黄瓜条的营养品质、食用品质及脂肪酸含量。结果表明:不同品种间,新疆褐牛肩肉中脂肪含量、b*值、多不饱和脂肪酸(PUFA)含量均显著高于哈萨克牛(P<0.05),外脊的色度值、嫩度、硬度、咀嚼性、回复性均显著优于加系褐牛(P<0.05)。哈萨克牛大黄瓜条的色度值、嫩度均优于其它品种(P<0.05)。加系褐牛肩肉中肉豆蔻油酸(C14:1)、α-亚麻酸(C18:3n3)、二十碳三烯酸(C20:3n3)以及大瓜中的花生四烯酸(C20:4n6)均高于其它品种(P<0.05)。经综合评定,与其它两个品种相比新疆褐牛牛肉品质较为突出;且同品种不同部位肉间,外脊作为高档部位肉品质较为突出。
In order to explore the difference of beef quality of different varieties beefcattle in Xinjiang,In this experiment,the nutritional quality,edible quality and fatty acid content of the Hasake cattle,Plus of brown cow and Xinjiang Brown cattle were measured by the Blade Bolar,Striploin and Ouside Flat under the uniform feeding conditions. The results showed that the content of fat content,b~* value and Polyunsaturated fatty acid(PUFA) in the Blade Bolar of Xinjiang Brown cattle were significantly higher than that of Hasake cattle(P<0.05), and the chromatic value, tenderness, hardness, chewing and resilience of Striploin were significantly better than that of Brown Bull(P<0.05)|. The chromatic value and tenderness of the Ouside Flat of Hasake cattle were better than those of other varieties(P<0.05). Of the Blade Bolar in the Plus of brown cow,Myristoleic acid(C14∶1),α-linolenic acid(C18∶3n3),Eicosatrienoic acid(C20∶3n3) and Arachidonic acid(C20∶4n6) in Ouside Flat were higher than other varieties(P<0.05). After comprehensive evaluation,compared with the other two varieties,the quality of Xinjiang Brown cattle beef is more prominent,and the same variety of different location of the meat,the Striploin as a high-grade meat quality is more prominent.
作者
亢其鹏
孙宝忠
韩玲
余群力
李海鹏
张松山
雷元华
张杨
王煦
谢鹏贵
KANG Qi-peng;SUN Bao-zhong;HAN Ling;YU Qun-li;LI Hai-peng;ZHANG Song-shan;LEI Yuan-hua;ZHANG Yang;WANG Xu;XIE Peng-gui(College of Food Science and Engineering,Gansu Agriculture University,Lanzhou Gansu 730070,China;Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Institute of Animal Science,Xinjiang Academy Animal Science,Urumqi Xinjiang 830000,China;Xinjiang Yili Vocational Technolgy College,Yining Xinjiang 835000,China)
出处
《食品与发酵科技》
CAS
2019年第2期6-13,共8页
Food and Fermentation Science & Technology
基金
国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-37)
新疆自治区重点研发计划项目(2017B01001-3)
关键词
哈萨克牛
加系褐牛
新疆褐牛
牛肉品质
脂肪酸
hasake cattle
plus of brown cow
Xinjiang brown cattle
beef quality
fatty acid
