不同品种及排酸成熟时间对南方黄牛嫩度的影响  

Effects of Different Breeds and Time to Mature to Southern Beef Tenderness

作　　者：张成龙[1] 李锐[1] 樊永亮[1] 王文强[1] 李蕊[1] 耿晓晗[1] 亏开兴 黄必志 王安奎 侯冠域 李义书 杨章平[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]云南省草地动物研究院,云南昆明650000 [3]中国热带农业科学院热带作物品种资源研究所,海南海口570100 [4]海南省畜牧技术推广站,海南海口570100

出　　处：《中国牛业科学》2015年第4期21-23,共3页China Cattle Science

基　　金：国家863重点基金项目(2013AA102505-5)

摘　　要：[目的]为了研究不同品种南方黄牛牛肉嫩度之间的差异以及不同排酸时间对牛肉嫩度的影响。[方法]试验随机选取1周岁的云南西门塔尔牛、云岭牛、文山牛及海南雷琼牛的小公牛,在相同的饲养环境条件下育肥6个月后屠宰并测定肉的嫩度。[结果]表明:随着排酸时间的延长,牛肉剪切力不断减小,排酸第3d的剪切力显著低于第1d(P<0.05),排酸第5d,第7d牛肉剪切力极显著低于第1d(P<0.01);品种对牛肉的嫩度也有显著影响,其中雷琼牛剪切力值最大,与文山牛、云岭牛以及西门塔尔牛相比差异极显著(P<0.01);西门塔尔牛剪切力最小,在屠宰刚结束时与文山牛、云岭牛、雷琼牛相比差异极显著(P<0.01),在成熟过程中与雷琼牛相比差异极显著(P<0.01)。[结论]宰后排酸成熟能够显著的改善牛肉的嫩度,且随排酸时间的延长,嫩度改善程度越明显,而且肉牛品种对肉嫩度也有一定影响。【Objective】In order to study the effect of the differences breeds and time to mature on beef tenderness.【Methods】The Simmental,Wenshan,Yunling and Leiqiong young bull were randomly selected in Yunnan and Hainan Province.After six months fattening,we detected the longissimus muscle tenderness.【Results】The results showed that：the beef shear decreased with the extension of time to mature;The shear of the third day was significant less than the first day（P〈0.05）,and the fifth day and the seventh day were extremely significant less than the first day（P〈0.01）;The shear of Leiqiong bull was extremely significant more than the Simmental,Wenshan and Yunling bull（P〈0.01）,respectively;The shear of Simmental was extremely significant less than the Leiqiong,Wenshan and Yunling bull after just slaughter（P〈0.01）,respectively.In addition,the shear of Simmental was also extremely significant less than the Leiqiong bull in the acid discharge process（P〈0.01）.【Conclusion】The mature can significantly improve the tenderness of beef,and the degree of improvement is more obvious with the extension of mature time.In addition,the different breeds also have an impact on beef tenderness.

关 键 词：牛肉 排酸时间 品种 嫩度 

分 类 号：S823.92[农业科学—畜牧学]