不同部位与性别柴达木牛的品质和加工特性  

Quality and Processing Characteristics of Different Beef Cuts from Male and Female Chaidamu Cattle

作　　者：祝超智[1] 李开元 王凯 张佳丽 柳艳霞[1] 赵改名[1] 殷满财 ZHU Chaozhi;LI Kaiyuan;WANG Kai;ZHANG Jiai;LIU Yanxia;ZHAO Gaiming;YIN Mancai(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Datong Comprehensive Experimental Station,Xining 810100,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]大通综合试验站,青海西宁810100

出　　处：《肉类研究》2023年第10期1-7,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-37)。

摘　　要：柴达木牛是生长于青海省柴达木盆地边缘地区的牛品种,其能够较好适应严寒、干旱和高原缺氧等环境,并且肉质鲜美,是当地重要的畜牧资源之一。通过调研当地的普遍屠宰年龄与参考其适宜屠宰年龄,本研究选取较具有代表性的2岁柴达木公牛与6岁柴达木母牛的外脊、臀肉、肩肉、大黄瓜条、霖肉、牛腱和牛腩各7个部位肉样,从营养品质、加工特性等多项指标进行实验探究。结果表明:柴达木牛肉不同部位与性别之间存在较大的品质与加工适宜性差异。其中,不同部位与性别柴达木牛肉的蛋白质含量为14.78%~22.55%,母牛臀肉(22.55%)与母牛牛霖(21.81%)蛋白质含量最高;脂肪含量1.08%~2.72%,母牛比公牛高0.25%左右;公牛大黄瓜条部位硬度最高(6148.28g),公牛臀肉次之(5819.53g),母牛牛霖(2110.02g)与公牛牛腩(2586.41g)硬度最低;公牛大黄瓜条剪切力最高(11.17 kg),母牛外脊剪切力(5.70 kg)最低;公牛牛肩(51.37%)与母牛牛肩(45.62%)的蒸煮损失率最高,母牛臀肉(33.43%)与公牛牛腱(34.19%)的蒸煮损失率最低;公牛牛霖乳化能力最好(14.56g/mL),公牛牛腩乳化能力最差(6.74g/mL);公牛牛肩的凝胶保水性最好(84.24%),公牛臀肉凝胶保水性最差(53.59%);其他指标,如pH值、水分含量、色泽、解冻损失率、乳化稳定性等都有较大差异,决定了不同部位与性别肉的适宜加工方式不同,臀肉适宜用作加工肉糜、制肠、蒸煮类的产品,公牛大黄瓜条适宜加工牛肉干等制品,牛腩适宜用作速冻调理煎烤类制品,公牛牛肩适合加工乳化肉糜类产品,母牛牛肩适宜加工鲜肉煎烤或涮制类制品,牛腱适宜酱卤类型产品加工。Chaidamu cattle are a cattle breed originating from the edge of the Chaidamu Basin in Qinghai Province,which can adapt to severe cold,drought and plateau hypoxia,and their meat is delicious as one of the important local animal husbandry resources.By investigating the general slaughter age and referring to the appropriate slaughtering age,this study selected male and female Chaidamu cattle for slaughter at 2 and 6 years of age,respectively.Seven beef cuts including striploin,rump,shoulder,outside flat,knuckle,tendon and flank were taken from each gender for evaluation of nutritional quality and processing characteristics.The results showed that there were large differences in quality and processing suitability among beef cuts and between genders.The protein content of all beef samples was 14.78%–22.55%,the highest value being observed in cow rump(22.55%)and knuckle(21.81%).The fat content was 1.08%–2.72%,with 0.25 percentage points being observed in cow than bull beef.The hardness of bull outside flat was the highest(6148.28 g),followed by bull rump(5819.53 g),and the hardness of cow knuckle(2110.02 g)and bull flank(2586.41 g)was the lowest.Shear force was highest in bull outside flat(11.17 kg)and lowest in cow striploin(5.70 kg).Cooking loss was highest in bull shoulder(51.37%)and cow shoulder(45.62%),and lowest in cow rump(33.43%)and bull tendon(34.19%).The highest and lowest emulsifying capacity were observed in bull knuckle(14.56 g/mL)and bull flank(6.74 g/mL),respectively.Bull shoulder and rump exhibited the highest(84.24%)and lowest(53.59%)gel water retention,respectively.Other indicators such as pH,moisture content,color difference,thawing loss,and emulsion stability were quite different among beet cuts and between genders,which determines the processing suitability of different beef cuts from cows and bulls.Beef rump is suitable for processing minced meat,sausage,and steamed or boiled products;bull outside flat is suitable for processing beef jerky products;beef flank is suitable for processing quick-f

关 键 词：柴达木牛 不同部位 不同性别 品质差异性 加工适宜性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]