新疆褐牛不同部位分割肉块品质差异研究  

Distinction of beef quality in different cutting beef of Xinjiang brown cattle

作　　者：程婷婷[1,2] 张文洁[1,2] 王欢[2] 李娜[3] 刘璇[2] 李海鹏[2] 张佳程[1] 孙宝忠[2] 闫向民[3] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院北京畜牧兽医研究所,北京100193 [3]新疆畜牧科学院畜牧研究所,新疆乌鲁木齐830000

出　　处：《食品工业科技》2014年第21期354-357,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2011BAD47B05);国家肉牛牦牛产业技术体系(nycytx-38)

摘　　要：为了研究育肥新疆褐牛不同部位分割肉块品质的差异,实验选取了11头育肥新疆褐牛,对其肩肉、辣椒条等10个部位肉进行了营养指标和理化指标的测定。结果显示,不同部位分割肉块间的蛋白质含量、脂肪含量、水分含量、蒸煮损失、剪切力、p H和肉色L*、b*值均存在差异;肩肉和臀肉的脂肪含量仅次于高档部位肉,但与高档部位肉存在显著差异(p<0.05);除大黄瓜条和小黄瓜条外,其余部位肉剪切力均低于4.39kg。可见,育肥新疆褐牛的肉质因部位不同而有所差异,且总体较嫩,为今后各部位的加工利用和品质改进提供依据。The nutritive indexes and physicochemical indexes in different cutting beef of eleven fattened Xinjiang brown cattle were determined in order to show the difference of beef quality in different cutting beef. The result indicated that differences were found among different cutting beef for protein content, fat content, moisture content,cooking loss,shear force,pH and color indexes（L ＊and b ＊ ）.The fat content of blade meat and rump was second only to that of high-end parts of meat and significant differences were found between each other（ p 〈 0.05）.1n addition to outside plat and eye round,shear force in the remaining parts of beef were lower than 4.39kg. Therefore,the result not only expressed that the beef quality of fattened Xinjiang brown cattle differed in different parts, but also proved that it was more tender in general. It will provide the basis for processing, utilization and quality improvement of different cutting beef in the future.

关 键 词：新疆褐牛 分割牛肉 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]