内蒙古牛羊肉水分测定和描述性统计分析  

Determination and Descriptive Statistical Analysis on Water Contents of Beef and Lamb in Inner Mongolia

作　　者：王倩[1] 黎颖[1] 刘莉敏[1] 王竹[2] 郭军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《中国食物与营养》2014年第5期30-33,共4页Food and Nutrition in China

基　　金："十二五"国家科技支撑计划"区域性特色食品优势资源分析与比较"(项目编号:2012BAD33B01-6)

摘　　要：从内蒙古农牧区采集178份牛羊肋部肉、后座肉及净瘦肉样品。为符合自然食用条件,肉块未刻意去除脂肪,冷冻切丁混匀后冷冻破碎,减压干燥法测定水分(g/100g)。结果 (均值±SD):牛肉水分总均值67.0±8.0,N=50;后座肉71.1±2.4,N=22;肋部肉59.0±5.8,N=20;净瘦肉76.0±3.1,N=8。羊肉水分总均值62.2±8.8,N=128;后座肉64.2±7.0,N=56;肋部肉56.2±7.0,N=52;净瘦肉72.5±3.9,N=20。牛肉水分高于羊肉(P=0.001);放牧牛羊肉水分低于和圈养(P=0.012);冬春(干草)与夏秋(青草)季水分差异不显著。水分与脂肪线性负相关,R2=0.94。A total 178 samples of rib and round part of beef and lamb were collected from Inner Mongolia. Freeze dicing and grinding were applied in sample preparation. In accordance with practical utilization of the meats, fat was not removed deliberately. Water contain was deter- mined by vacuum drying, and fat by Soxhlet method. The average （mean ± SD） water content of beef was 67. 0 ±8. 0 （ N = 50） ; water of round, rib and pure lean part of beef were 71.1 ±2. 4 （N =22）, 59. 0 ± 5.8 （N = 20）, and 76. 0 ±3. 1 （N = 8）, respectively. The av- erage water content of lamb was 62.2 ± 8.8 （N = 128）; and were respectively 64.2± 7 （N = 56）, 56.2 ±7 （N = 52） and 72.5 ± 3.9 （ N = 20） when it came to round, rib and lean part only of lamb samples. Water in beef was very significantly higher than that of lamb （P = 0. 001 ） ; Water in meat of grazing animal was lower than fenced animals （P = 0. 012） ; no significant difference was found between win- ter-spring （hay） and summer-autumn （grazing） seasons. Water of the meats was highly negative correlation with fat content （R^2 = 0. 94） .

关 键 词：牛肉 羊肉 水分 内蒙古 放牧 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]