新疆褐牛不同部位肉品质特性差异分析

为了探究新疆褐牛不同部位肉品质特性的差异及加工适宜性,为新疆褐牛肉的精细化加工提供理论依据,本实验选取2岁龄新疆褐牛霖肉、外脊、牛腩、肩肉、牛腱、臀肉、黄瓜条等7个部位肉样,进行营养及食用品质特性的研究。结果显示:新疆褐牛上述7个部位肉品质特性差异较大。霖肉的胶原蛋白含量(13.02%)较高,凝胶特性和乳化特性也较好;外脊的脂肪(2.31%)含量较高,嫩度较好,但保水性较差;牛腩具有解冻损失(1.79%)小而蒸煮损失(37.27%)大的特点;肩肉具有良好的凝胶特性和乳化特性及嫩度;牛腱的水分含量(76.48%)较高且解冻损失(1.70%)较小;臀肉具有较高的胶原蛋白含量(18.49%)和良好的保水性;黄瓜条具有最高的营养品质、较好的嫩度和较小蒸煮损失(30.49%)的特点。结果表明,新疆褐牛不同部位肉品质特性存在差异,各部位肉有其适宜的加工方式。

Analysis of Differences in Quality Characteristics of Meat from Different Parts of Xinjiang Brown Cattle

In order to investigate the differences in quality characteristics and processing suitability of the meat from different parts of Xinjiang brown cattle and provide a theoretical basis for the refining process of Xinjiang brown beef, meat samples from seven parts of Xinjiang brown cattle including beef lint, outer ridge, beef brisket, shoulder, beef tendon, rump and cucumber strips were selected for nutrition and meat eating quality in this experiment. The results showed significant differences in the quality characteristics of the meat samples from the above-mentioned parts of Xinjiang brown cattle. The beef lint had a higher collagen content (13.02%) and showed better gelling and emulsifying properties; The outer ridge had a higher fat content (2.31%) with greater tenderness but poor water retention; The beef brisket had a small thawing loss (1.79%) but large cooking loss (37.27%); The shoulder meat had good gelling and emulsifying characteristics with tenderness; The beef tendon had a relatively high water content (76.48%) is high with a small thawing loss (1.70%); The rump meat had a relatively high collagen content (18.49%) with good water retention; The cucumber strips had the highest nutritional quality with better tenderness and less cooking loss (30.49%). The results showed that the meat samples from different parts of Xinjiang brown cattle differed in quality characteristics and require their own suitable processing methods.