优质肉牛屠宰试验及肉品质研究  被引量:46

Experiment of Slaughtering High Quality Beef Cattle and Meat Quality Investigation

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作  者:喻兵兵[1] 毛华明[1] 文际坤[2] 

机构地区:[1]云南农业大学云南省动物营养与饲料重点实验室,云南昆明650201 [2]云南省肉牛和牧草研究中心,云南昆明650212

出  处:《云南农业大学学报》2004年第2期215-219,共5页Journal of Yunnan Agricultural University

基  金:云南省科技攻关项目(2001NG36)

摘  要:通过对经育肥的12月龄的5头BMY(婆罗门×莫瑞灰×云南黄牛)杂交牛的屠宰试验,测定平均屠宰率为58 78%,净肉率为47 55%,肉色3±1级,脂肪色2±1级,达到了优质牛肉的标准。采样分析表明,其背最长肌与臀肌的干物质含量为23 98%,23 97%,粗蛋白20 92%,19 88%,粗脂肪1 83%,2 07%,粗灰分0 85%,0 88%,失水率平均为39 86%,系水力47 57%,风干样经脱脂后氨基酸总量为76 74%,两种鲜味氨基酸含量为19 85%,各项指标不同部位之间差异不显著(P>0 05)。Slaughtering 5 had been fatten BMY(BRAHMAN×MURRAY GREY ×YELLOW )bulls which aged were 12 months and measured the average slaughter rate to 58.78%, clean meat rate was 47.55%, fresh color 3±1, fat color 2±1, come to the standard of high-quality beef. Meanwhile pure material of longissimus and buttocks muscle were 23.98%, 23.97%,crude protein 20.92%,19.88%, crude fat 1.83%,2.07%, crude ash 0.85%,0.88%,respectively. The average of water lose ratio was 39.86%, fasten water power was 47.57%. Among the samples which dried by air and eliminated fat the average total amino acids was 76.74%, the two kinds of flavor amino acids were 19.85%. There were no obvious difference between the difference position muscles that were collected among the measures(P>0.05).

关 键 词:肉牛 BMY牛 屠宰试验 肉质性状胴体性状 化学成分 理化性状 

分 类 号:S823.92[农业科学—畜牧学]

 

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