雪花型沃金黑牛肉滴水损失率的分析研究  

Study on Dripping Loss Rate of Snow Type Woking Black Cattle

作　　者：刘笑笑[1] 赵云辉[1] 王多伽[1] 金香淑[1] 吴健[1] 赵玉民[1] LIU Xiaoxiao;ZHAO Yunhui;WANG Duojia;JIN Xiangshu;WU Jian;ZHAO Yumin(Jilin Academy of Agricultural Sciences/Key laboratory of Beef Cattle Genetics and Breeding,Ministry of Agriculture and Rural Affairs,PRC,Changchun 130033,China)

机构地区：[1]吉林省农业科学院/农业农村部肉牛遗传育种重点实验室,吉林长春130033

出　　处：《现代食品》2022年第7期172-174,共3页Modern Food

基　　金：国家肉牛牦牛产业技术体系(CARS-37);吉林省农业科技创新工程项目(CXGC2021ZYD123);吉林省科学技术厅重点科技研发项目(20180201039NY);吉林省农业科学院国际合作项目(CXGC202108GH)。

摘　　要：为探究雪花型沃金黑牛宰后成熟期间滴水损失率情况,对同一饲养条件、健康无病、发育正常、30月龄的沃金黑牛母牛、阉牛各9头,均取背最长肌西冷部位在宰后成熟24 h、48 h、72 h、96 h、120 h和144 h测定肌肉的滴水损失率。结果表明,随着宰后成熟时间的增加,沃金黑牛母牛和阉牛肉的滴水损失率显著增加(P<0.05);从性别来看,阉牛的滴水损失率低于母牛。In order to investigate the drip loss rate of snow type Woking black cattle during the mature period after slaughter,nine Woking black cows and nine steers of 30-month-old under the same feeding condition,healthy and disease-free,normal development,the dripping loss of the muscle was measured at 24 h,48 h,72 h,96 h,120 h and 144 h after slaughter.The results showed that the drip loss rate of Woking black cows and steers increased significantly with the prolongation of post-slaughter ripening time(P<0.05).The drip loss rate of steers was lower than that of cows by sex.

关 键 词：沃金黑牛肉 滴水损失 雪花型 性别 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]