延边黄牛胴体质量等级的完善及不同等级肉质比较  

Improvement of Quality Grades of Yanbian Yellow Cattle Carcass and Comparison of Meat Quality of Different Grades

作　　者：羿庆燕[1] 董玉影[1] 马健[1] 展凤军[1] 梁成云[1] 

机构地区：[1]延边大学农学院,吉林延吉133002

出　　处：《肉类研究》2013年第1期21-24,共4页Meat Research

基　　金：吉林省科技发展计划项目(611010012)

摘　　要：对延边黄牛胴体质量等级进行完善,为胴体等级标准的建立提供前提条件,并比较不同等级延边黄牛肉肉质差异。结果表明:不同质量等级延边黄牛肉中水分、粗蛋白和粗灰分含量各组间均无显著差异,粗脂肪含量差异显著(P<0.05)。不同质量等级延边黄牛肉中失水率、系水率、熟肉率、剪切力差异显著(P<0.05)。牛肉质量等级越高,熟肉率和系水率越高,嫩度越好。Quality grades of Yanbian yellow cattle carcass were improved in order to provide prerequisites for the establishment of carcass grading standards, and different carcass grades were compared for differences in meat quality. Different grades of beef from Yanbian yellow cattle carcass did not show significant differences in the contents of moisture, crude protein or crude ash but revealed significant differences in crude fat content, water loss rate, water-holding capacity, cooked meat yield and shear force （P〈0.05）. Higher grades of beef exhibited higher levels of cooked meat yield and water-holding capacity and better tenderness.

关 键 词：延边黄牛 等级 肉质 

分 类 号：S823[农业科学—畜牧学]