宰后颈臂束缚技术对牛肉品质的影响  

Effect of Postmortem Neck-Arm Restraint on Beef Quality

作　　者：温凯欣 徐晨晨 张杨[2] 丰永红[1] 叶治兵 崔繁荣 王煦[3] 朱廷新 孙宝忠[1] WEN Kaixin;XU Chenchen;ZHAGN Yang;FENG Yonghong;YE Zhibing;CUI Fanrong;WANG Xu;ZHU Tingxin;SUN Baozhong(Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Institute of Research Livertock,Xinjiang Academy of Animal Sciences,Ürümqi 830000,China;Department of Animal Science,Xinjiang Yili Vocational and Technical College,Yili 835000,China;Yixin Cattle and Sheep Breeding Farmer Cooperative,Yili 835000,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]新疆畜牧科学院畜牧研究所,新疆乌鲁木齐830000 [3]新疆伊犁职业技术学院动物科学系,新疆伊犁835000 [4]伊新牛羊养殖农民专业合作社,新疆伊犁835000

出　　处：《肉类研究》2020年第1期34-38,共5页Meat Research

基　　金：新疆褐牛健康养殖技术集成与产业化示范项目（2017B01001）;河北省现代农业（肉牛）产业技术体系创新团队建设项目（HBCT2018130204）

摘　　要：颈臂束缚技术是一种在跟腱吊挂基础上,于牛胴体前臂远端与颈前端之间施加一径向外力使之收紧,从而加快肉牛胴体成熟的技术。为研究该技术对牛肉品质的影响,选取6头年龄和活体质量相近的新疆褐牛,屠宰后左半侧胴体采用颈臂束缚技术成熟(实验组),右半侧胴体采用传统跟腱吊挂方式成熟(对照组),分别于宰后0、1、2、3、7、14、21 d测定牛臂三头肌、背最长肌和股二头肌三部位的pH值、失水率、蒸煮损失率、剪切力和肌纤维超微结构等指标。结果表明:与对照组相比,实验组肉样失水率增加、剪切力降低、肌原纤维小片化指数增大,且差异显著,肌原纤维结构破坏更为严重。颈臂束缚成熟技术可以缩短牛肉的宰后成熟时间,降低工厂生产成本,提高生产效率。The neck-arm restraint technique is a technique for accelerating the aging of beef carcasses by imposing a radial external force between the distal end of the forearm and the front end of the neck on the basis of Achilles tendon suspension. In order to study the effect of this treatment on beef quality, six Xinjiang brown cattle with similar ages and body masses were selected and slaughtered. Postmortem aging of the left half of the carcass was carried out with Achilles tendon suspension plus neck-arm restraint, while Achilles tendon suspension was used for postmortem aging of the right half. The pH value, water loss rate, cooking loss, shear force and ultrastructure of Triceps brachii, Longissimus dorsi and Biceps femoris were measured at 0, 1, 2, 3, 7, 14 and 21 d after slaughter. The results showed that compared with the control group, the experimental group had increased water loss rate, reduced shear force and increased myofibrillar fragmentation index, with significant differences being observed between the two groups. In addition, the muscle fiber structure in the experimental group was more severely damaged. To conclude, neck-arm restraint can significantly shorten the aging time of beef carcasses, reduce the production cost, and improve the production efficiency.

关 键 词：牛肉 颈臂束缚 宰后成熟时间 品质分析 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]