新疆褐牛不同部位牛肉在成熟过程中的品质变化

为研究新疆褐牛不同肌纤维类型组成的不同部位牛肉在成熟中品质变化,选取其具有代表性的冈上肌(SU)、冈下肌(IF)、臂三头肌(TB)、腰大肌(PM)、背最长肌(LD)、半腱肌(ST)、半膜肌(SM)和股二头肌(BF)八个部位肉,测定并分析成熟过程中(1、6和12 h以及1、3、7和14 d)的品质指标(色差、质构特性指标、剪切力、压力失水率、蒸煮损失、pH)变化。结果表明,该品种牛半腱肌具有最高的L*值,腰大肌具有最高的a*值。八个部位肉的硬度和弹性均随着成熟时间先增加后降低,且腰大肌的硬度低于其他部位。八个部位肉的剪切力随着成熟时间先增加后降低,腰大肌剪切力低于其他部位肉。股二头肌的剪切力变化率最大,半腱肌的剪切力变化率低于其他部位肉。腰大肌系水力较差,半膜肌的系水力较好。八个部位肉宰后成熟过程中蒸煮损失总体均呈增加的趋势。八个部位肉的pH的变化均是先降低后增加。本文为新疆褐牛精细成熟提供一定数据支持。

Quality Changes in Different Parts of Xinjiang Brown Cattle Beef during Postmortem Aging

In order to study the quality change of Xinjiang brown cattle beef with different muscle fiber types during postmortem aging,eight representative parts of Xinjiang brown cattle was used,such as supraspinatus(SU),infraspinatus(IF),triceps brachii(TB),psoas major(PM),longissimus dorsi(LD),semitendinosus(ST),semimembranosus(SM)and biceps femoris(BF). During the aging process,the quality changes indexes were measured and analyzed at 1,6,12 h and 1,3,7,14 d,such as color difference,texture characteristics,shear stress,pressing loss,cooking loss,and pH value. It was found that The ST muscle of beef had the highest L* value,and the PM had the highest a* value. The hardness and elasticity of the eight parts increased first and then decreased with the aging time, and the hardness of the PM was lower than other parts. Eight parts of meat shear force as the aging time first increased then decreased,and the shear force of the PM was lower than other parts. For the change rate of shear force,the BF was the largest and the ST was the smallest. The water holding capacity of the PM was poor,but the SM was good. The cooking loss increased during postmortem aging. Eight parts of pH as the aging time first decreased then increased. The purpose of this study was to provide data support for the fine aging of Xinjiang brown cattle.