云岭牛不同解剖部位肉品质评价

发布时间：2018-07-17 19:59

【摘要】：为了明确云岭牛不同解剖部位肉的品质特性,本试验测定了云岭牛冈上肌(SU)、冈下肌(IF)、臀三头肌(TB)、菱形肌(RH)、颈腹侧锯肌(SVC)、夹肌(SP),中部胴体的腰大肌(PM)、背最长肌(LD)、背阔肌(LA),后部胴体的半膜肌(SM)、半腱肌(ST)、股二头肌(BF)、臀中肌(GM)、股直肌(RF)、股外侧肌(VL)和阔筋膜张肌(TFL)共16个解剖部位肉的压力失水率、蒸煮损失、剪切力、pH、亮度(L*)、红度(a*)、黄度(b*)、粗蛋白质、脂肪、水分10项品质指标,并通过方差分析、相关性分析和标准化分析研究其品质特性。结果显示,云岭牛不同解剖部位肉之间的10项品质指标均存在显著差异(P0.05)。冈上肌、冈下肌、腰大肌、颈腹侧锯肌和阔筋膜张肌的嫩度较好,其剪切力均低于4kg。夹肌、半腱肌和股外侧肌的保水性较差,半腱肌的L*值最高。相关性分析结果表明,剪切力和压力失水率、蒸煮损失呈显著正相关。标准化分析发现,背最长肌和半腱肌具有相似的品质特征;股二头肌、臀中肌和股外侧肌具有相似的品质特征。结果表明,部位因素对云岭牛肉品质具有显著影响,云岭牛胴体前部肉品质较好,可以作为开发高档产品的原料来源。
[Abstract]:In order to identify the quality characteristics of different anatomical parts of Yunling cattle, this test measured the upper muscle (SU), IF, TB, RH, SVC, SP, PM, LD, latissimus dorsi (LA), the posterior carcass (SM), the semitendinosus (ST), the two head of the femoris (BF), and the buttock. The pressure water loss rate, cooking loss, shear force, pH, brightness (L*), a*, b*, crude protein, fat and water were 10 quality indexes in the 16 anatomical parts of the medium muscle (GM), the lateral femoris femoris (VL) and the tensor fascia tensor muscle (TFL), and the quality characteristics were analyzed by variance analysis, correlation analysis and standardized analysis. The results showed that the quality characteristics were analyzed by correlation analysis and standardized analysis. There were significant differences in 10 quality indexes between the meat of different anatomical parts of Yunling cattle (P0.05). The tenderness of the supraspinatus, the inferior spinal muscle, the psoas muscle, the cervix sasawing muscle and the fascia lata tensor muscle were better than the 4kg. splinting muscle, the water retention of the semitendinosus and the lateral femoris muscle was poor, and the L* value of the semitendinosus muscle was the highest. The correlation analysis showed that shear It was found that the longest muscle and the semitendinosus had similar quality characteristics, and the two head muscles of the femur, the medius gluteus and the lateral femur had similar quality characteristics. The results showed that the position factors had a significant influence on the quality of Yunling beef, and the quality of the front meat of Yunling beef carcass was better. As a source of raw materials for the development of high grade products.
【作者单位】：中国农业科学院北京畜牧兽医研究所;云南省草地动物科学研究院;
【基金】：国家自然科学基金面上项目(31571910)
【分类号】：S823

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