德宏高峰牛肉品质分析  

Analysis on the Meat Quality of Dehong Humped

作　　者：王喆[1] 余亚辉 鲁冬冬 尹以昌 徐绍宏 黄必志[1] 徐驰[1] 刘彦培 高月娥[1] 黄晓松 李瑞生 王安奎[1] WANG Zhe;YU Ya-hui;LU Dong-dong;YIN Yi-chang;XU Shao-hong;HUANG Bi-zhi;XU Chi;LIU Yan-pei;GAO Yue-e;HUANG Xiao-shong;LI Rui-sheng;WANG An-kui(Academy of Grassland and Animal Science,Kunming 650212;Yunnan Poultry Breeding Promotion Center,Kunming 650212;Animal Husbandry Station of Dehong City in Yunnan Province,Mangshi,Yunnan 678400)

机构地区：[1]云南省草地动物科学研究院,云南昆明650212 [2]云南省种禽繁育推广中心,昆明650212 [3]云南省德宏州畜牧站,云南芒市678400

出　　处：《中国牛业科学》2019年第3期14-18,共5页China Cattle Science

基　　金：云南省肉牛产业技术体系项目;“云岭学者”培养计划项目;云南省院省校科技合作项目(2016IB009);云南省后备人才培养计划项目(2018HB045)

摘　　要：[目的]研究性别、部位对肉质的影响,了解德宏高峰牛肉质特性。[方法]选择放牧饲养的德宏高峰牛为试验动物,屠宰分割后取肉样,进行失水率、剪切力、蒸煮损失、肉色、水分、粗蛋白、粗脂肪、灰分测定。[结果]阉割公牛枕头肉的L*值显著高于公牛和母牛(P<0.05),并且母牛L*值显著高于公牛(P<0.05)。阉割公牛辣椒肉L*值显著高于公牛(P<0.05)。母牛辣椒肉失水率显著低于阉割公牛(P<0.05),阉割公牛眼肉的水分显著高于公牛和母牛(P<0.05)。辣椒肉剪切力极显著低于眼肉和枕头肉(P<0.01),显著低于霖肉(P<0.05)。枕头肉L*值极显著高于霖肉(P<0.01),显著高于眼肉和辣椒肉(P<0.05),b值显著高于霖肉(P<0.05)。眼肉水分极显著低于枕头肉、霖肉和辣椒肉(P<0.01)。眼肉粗蛋白极显著高于霖肉(P<0.01)。[结论]性别对肉色有显著影响,对失水率和水分含量有影响。部位对肉质有显著影响。市售德宏高峰牛牛肉品质有待进一步提高。[Objective]The aim of this paper was to study the effect of gender and cutting beef on meat quality and to understand the meat quality of Dehong humped.[Method]Dehong humped raised by grazing were selected as experimental animals.After slaughter,meat samples were collected for determination of driage,shear force,cooking loss,meat color,moisture,crude protein,crude fat and ash content.[Result]The L~*of eye round from the castrated was significantly higher than that of bull and female cattle(P<0.05),and the L~*of female cattle was significantly higher than that of bull(P<0.05).The L*of chuck tender from the castrated was significantly higher than that of bull(P<0.05).The driage of chuck tender from female cattle was significantly lower than that of the castrated(P<0.05),and the water content of eye flesh from the castrated was significantly higher than that of bull and female cattle(P<0.05).The shear force of chuck tender was lower than that of eye flesh and shoulder beef(P<0.01),and significantly lower than that of knucdle(P<0.05).The L~*of shoulder beef was strongly significantly higher than that of knucdle(P<0.01),significantly higher than that of eye flesh and chuck tender(P<0.05),and b value of shoulder beef was significantly higher than that of knucdle(P<0.05).The moisture of rib was lower than that of eye round(P<0.01),knucdle and chuck tender.The crude protein of rib was higher than that of knucdle(P<0.01).[Conclusion]Gender had significant effect on meat color,driage and moisture content.The cutting beef had significant effect on meat quality.Dehong humped meat quality needs to be further improved.

关 键 词：德宏高峰 肉质 性别 部位肉 

分 类 号：S823[农业科学—畜牧学]