不同杂交牛肉加工特性研究  

Processing characteristics of different hybrid beef

作　　者：李升升[1,2] 张燕 赵立柱 LI Shengsheng;ZHANG Yan;ZHAO Lizhu(Academy of Animal and Veterinary Sciences,Qinghai University,Xining 810016,China;key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province,Xining 810016,China)

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016 [2]青海省高原放牧家畜动物营养与饲料科学重点实验室,青海西宁810016

出　　处：《甘肃农业大学学报》2022年第3期163-168,共6页Journal of Gansu Agricultural University

基　　金：青海省自然科学基金项目(2020-ZJ-961Q);青海省“昆仑英才·高端创新创业人才”-拔尖人才项目。

摘　　要：【目的】明确不同杂交牛肉的加工特性。【方法】以牦牛肉、黄牛肉、安格斯犏牛肉、黄犏牛肉、黑白花犏牛肉为研究对象,分析了不同牛肉的剪切力、pH、肉色、蒸煮损失和质构等品质指标,并进行了聚类分析。【结果】牦牛肉的剪切力值最大为(9.06±0.55)kg,是黄牛肉的3.09倍。牦牛肉的蒸煮损失最大,黄牛肉的最小,3种犏牛肉差异不显著(P>0.05)。黄犏牛肉的L^(*)值最高,黄牛肉的L^(*)值最低;黑白花犏牛肉的a^(*)值和b^(*)值最高;黄牛肉的a^(*)值和b^(*)值最低。黄牛肉的pH最高为(5.69±0.05),牦牛肉的pH值最低为(5.45±0.02),犏牛类差异不显著(P>0.05)。牦牛肉和黄牛肉的硬度和咀嚼性有显著差异(P<0.05),犏牛肉类的硬度和弹性差异不显著(P>0.05)。通过聚类分析,5个品种牛肉聚为3类,安格斯犏牛、黄犏牛、黑白花犏牛肉为一类肉,牦牛肉为一类肉,黄牛肉为一类肉。【结论】安格斯犏牛肉、黄犏牛肉、黑白花犏牛肉的加工特性相似,且均优于牦牛肉,但与黄牛肉相比较差。【Objective】To clarify the processing characteristics of different hybrid beef.【Method】The beef of yak,cattle,Angus-yak,cattle-yak,China holstein-yak was used as materials.The shearing force,pH,meat color,cooking loss and texture of beef were measured.The cluster were used to analyzed the quality different of hybrid beef.【Result】The shear force value of yak was the largest(9.06±0.55)kg,which was 3.09 times that of cattle.The cooking loss of yak was the largest,and that of cattle was the smallest,and there was no significant difference among the three chauri species(P>0.05).The L*value of cattle-yak was the highest,and the L*value of cattle was the lowest.The a*and b*values of China Holstein-yak were the highest.The cattle had the lowest a*and b*values.The highest pH of cattle was(5.69±0.05),and the lowest pH of yak was(5.45±0.02).There were significant differences in hardness and chewiness between yak and cattle(P<0.05),but no significant differences in hardness and elasticity between Angus-yak,cattleyak and China holstein-yak(P>0.05).The results of cluster analysis showed that the five varieties of beef were clustered into three categories,Angus-yak,cattle-yak,China holstein-yak belonged to one category.Yak and cattle belonged to another different category.【Conclusion】Angus-yak,cattle-yak and China holstein-yak had similar processing characteristics,better than yak,but worse than cattle.

关 键 词：牦牛肉 犏牛肉 黄牛肉 加工特性 聚类分析 

分 类 号：TS251.3[轻工技术与工程—农产品加工及贮藏工程]