奶公犊小白牛不同部位肉品质特性的比较  

Comparison of meat quality from different parts of dairy calf veal carcass

作　　者：原琦[1] 罗爱平[1] 何光中 周国君 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省畜牧兽医科学研究所,贵阳550025 [3]贵阳三联乳业有限公司,贵阳550018

出　　处：《食品科技》2015年第5期140-145,共6页Food Science and Technology

基　　金：贵州省科技厅科技计划项目(黔科合NZ字[2012]3010);贵州省农业委员会项目(GZCYTX-0301-03)

摘　　要：奶公犊经120 d饲养后屠宰,对其3个特征部位牛腩、牛柳、牛霖为研究对象。结果表明:p H值牛柳5.51>牛腩5.38、牛霖5.39,差异显著(p<0.05),剪切力大小顺序为牛霖35.34 N>牛腩29.07 N>牛柳25.64 N,差异显著(p<0.05)。蒸煮损失为牛霖33.77%>牛腩31.02%>牛柳28.85%,差异显著(p<0.05)。牛霖的L值、a*值和b*值显著区别于其他3个部位,其颜色较红、较暗,牛柳与牛腩间的肉色无显著差异。水分含量牛霖76.02%>牛腩73.27%、牛柳72.46%,差异显著(p<0.05),蛋白质含量牛腩20.24%、牛柳20.99%、牛霖20.88%,差异不显著(p>0.05),脂肪含量牛腩2.74%>牛柳2.41%>牛霖2.07%,显著差异(p<0.05),氨基酸含量最高为牛霖73.59(g/100 g干样),其中必需氨基酸/总氨基酸(EAA/TAA)的比例分别为牛腩0.462、牛柳0.456、牛霖0.458,必需氨基酸/非必需氨基酸(EAA/NEAA)的比例分别为牛腩0.857、牛柳0.839、牛霖0.846,均高于FAO/WHO提出优质蛋白中EAA/TAA约0.4、EAA/NEAA在0.6以上的原则。鲜味氨基酸占总量比例分别为牛腩35.12%、牛柳35.03%、牛霖34.98%,高于一般牛肉。脂肪酸中不饱和脂肪酸(UFA)含量分别为牛腩57.624%、牛柳58.189%、牛霖57.655%。120 d奶公犊小白牛肉质鲜嫩,富含优质蛋白及不饱和脂肪酸,鲜味氨基酸含量高,是具有极高开发价值的肉类。Three parts： brisket, tenderloin, topside were took from 120 d dairy calf veal carcass. The muscle was sampled at slaughter and subjected to analysis. The results showed that： p H values in order were tenderloin 5.51〉brisket 5.38 and topside 5.39, signifi cant difference（ p〈0.05）, shear force in order was topside 35.34 N〉brisket 29.07 N〉tenderloin 25.64 N, signifi cant difference（ p〈0.05）. Cooking loss in order was topside 33.77%〉brisket 31.02%〉 tenderloin 28.85%, signifi cant difference（ p〈0.05）. The L value, a＊ value and b＊ value of topside was signifi cantly different from the other parts, it was more red and dark. Tenderloin and brisket were not signifi cant different in color. Water content order was topside 76.02%〉brisket 73.27%〉tenderloin 72.46%, signifi cant difference（ p〈0.05）. Protein content of brisket was 20.24%, tenderloin 20.99%, topside 20.88%, not significant difference（ p〉0.05）. Fat content order was brisket 2.74%〉tenderloin 2.41%〉topside 2.07%, signifi cant difference（ p〈0.05）. Topside had more amino acid 73.59（g/100 g dry sample）. The essential amino acids/total amino acids（EAA/TAA） were brisket 0.462, tenderloin 0.456, topside 0.458. The essential amino acids/non-essential amino acids（EAA/NEAA） were brisket 0.857, tenderloin 0.839, topside 0.846, which were all higher than the FAO/WHO high quality protein standard that EAA/TAA above 0.4, EAA/NEAA at least 0.6. The proportions of tasty amio acid were brisket 35.12%, tenderloin 35.03%, topside 34.98%, higher than ordinary beef. Unsaturated fatty acids（UFA） contents were brisket 57.624%, tenderloin 58.189%, topside 57.655%. 120 d dairy calf veal was tender, had more high quality protein, unsaturated fatty acids and more tasty amino acid, which was a potentially valuable meat.

关 键 词：奶公犊 小白牛肉 不同部位 肉质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]