不同性别延边黄牛肉品质差异研究  

Study on the difference in quality of Yanbian yellow cattle beef between different genders

作　　者：李辰光 王鹤潼 王艺晓 栾天 谭金龙 孟祥吉 连如风 牟柏德[1,2] 朴春香[1,2] 李官浩[1,2] LI Chenguang;WANG Hetong;WANG Yixiao;LUAN Tian;TAN Jinlong;MENG Xiangji;LIAN Rufeng;MU Baide;PIAO Chunxiang;LI Guanhao(Key Laboratory of Yanbian Specialty High Quality Beef Deep Processing Innovation,Ministry of Agriculture and Rural Affairs,Yanbian University,Yanji Jilin 133002,China;College of Agriculture,Yanbian University,Yanji Jilin 133002,China)

机构地区：[1]延边大学农业农村部延边特色高品质牛肉精深加工创新重点实验室,吉林延吉133002 [2]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2025年第1期65-71,共7页Journal of Agricultural Science Yanbian University

基　　金：吉林省科技发展项目(20240601062RC);吉林省科技发展计划(YDZJ202203CGZH049)。

摘　　要：该研究分析了不同性别延边黄牛肉的食用品质、营养品质和加工品质,旨在为市场提供科学依据,提升延边黄牛的知名度和竞争力,促进地方畜牧业可持续发展。试验选取32±2月龄的延边黄牛公牛和母牛各6头,测定其臂三头肌、背最长肌和臀中肌的肉质指标,包括肉色、pH值、剪切力、离心损失、蒸煮损失、水分含量、蛋白质含量、脂肪含量、乳化能力和凝胶性质等。结果表明,母牛肉质较嫩,剪切力和蒸煮损失显著低于公牛,臀肉水分含量和背最长肌粗脂肪含量差异显著,其他部位无显著差异。进一步分析表明,母牛臀肉的凝胶保水性(90.33%)、乳化能力(10.87g/mL)和乳化稳定性(60.34%)表现优异。综合分析结果表明,不同性别延边黄牛肉在各项品质上存在显著差异,母牛肉质更嫩,具有较高的市场价值和较大的推广潜力。This study analyzes the eating quality,nutritional quality,and processing quality of beef from male and female Yanbian Yellow cattle,aiming to provide scientific evidence for the market,enhance the recognition and competitiveness of Yanbian Yellow cattle,and promote the sustainable development of local livestock farming.The experiment selected six 32±2 month-old bulls and six heifers of Yanbian Yellow cattle.The meat quality indicators of their triceps brachii,longissimus dorsi,and gluteus medius muscles were measured,including meat color,pH value,shear force,centrifugal loss,cooking loss,moisture content,protein content,fat content,emulsifying ability,and gel properties.The results showed that heifer meat was more tender,with significantly lower shear force and cooking loss than that of the bulls.There were significant differences in moisture content of the round and fat content of the longissimus dorsi,but no significant differences in other muscles.Further analysis revealed that the heifer round exhibited excellent gel water retention capacity(90.33%),emulsifying ability(10.87 g/mL),and emulsifying stability(60.34%).Comprehensive analysis indicated that there were significant differences in various quality parameters between beef from male and female Yanbian Yellow cattle.Heifer beef is more tender,with higher market value and greater promotion potential.

关 键 词：延边黄牛 性别 部位 品质差异 

分 类 号：S823.81[农业科学—畜牧学]