九种本地雪花黄牛肉消费者感官评价及品质预测模型构建

为挖掘国内优质黄牛肉的品质特性，了解其市场定位和产品开发方向，以进口雪花牛肉作为对照，开展了9种本地A3级雪花黄牛肉生鲜肉、煎制肉和涮制肉的消费者感官评定。结果表明:郏县红牛、新疆褐牛、渤海黑牛3个品种背最长肌煎制肉从多汁性、滋味、嫩度、色泽、残渣及香气评价与进口A3级雪花牛肉无显著差异（P>0.05），9个品种本地黄牛股二头肌涮制肉均能达到进口雪花牛肉水平，其中渤海黑牛、平凉红牛、云岭牛、夷陵牛、晋南牛股二头肌涮制肉得分显著高于进口雪花牛肉（P<0.05）。对比生鲜肉和熟制肉的感官评价结果发现二者相关性偏低（r=0.345），说明仅凭生鲜肉外观确定牛肉质量等级存在一定的偏差，因此本研究进一步开展背最长肌理化指标的测定并与感官得分进行线性回归分析，构建了牛肉品质预测模型，结果显示生鲜肉排整体可接受性=6.382?0.132×蛋白质含量，煎制肉整体可接受性=4.751?0.228×剪切力，生鲜肉的回归方程可以解释81.2%的因变量变异，煎制肉回归方程可以解释62.6%的因变量变异，模型拟合程度良好。通过筛选蛋白质和剪切力分别作为生鲜肉和煎制肉的评定指标，为牛肉品质评价提供了新的参考依据。

Consumer Sensory Evaluation and Quality Prediction Model Construction for 9 Kinds of Chinese Yellow Cattle Snowflake Beef

In order to explore the quality characteristics and understand the market position and development direction of Chinese yellow cattle beef, consumer sensory evaluation including fresh beef, pan-fried steaks and instant-boiled slices of nine kinds of native A3 grade yellow cattle beef were carried out with the imported snowflake beef as control group. The results showed that there was no significant difference in juicy, taste, tenderness, color, residue and aroma scores of the pan-fried steaks between longissimus dorsi of Jiaxian red cattle, Xinjiang brown cattle, Bohai black cattle and A3 grade imported snowflake beef (P>0.05). All nine kinds of native yellow cattle instant-boiled slices from biceps femoris could reach the level of imported snow beef, among which the scores of Bohai black cattle, Pingliang red cattle, Yunling cattle, Yiling cattle, Jinnan cattle were significantly higher than those of imported snowflake beef (P<0.05). Comparing the sensory evaluation results of fresh and cooked beef, it was found that the correlation between them was low (r=0.345). It indicated that there was a certain error in determining the beef quality grade only based on the appearance of fresh beef. Therefore, physiochemical properties were measured and the linear regression analysis of physiochemical properties and sensory scores was conducted further in order to construct beef quality prediction model. The results showed that the overall acceptability of fresh steak =6.382?0.132×protein content, and the overall acceptability of fried meat =4.751?0.228×shear force. The regression equation of fresh steak could explain 81.2% of the dependent variable variation, and the pan-fried steaks one could explain 62.6% of the dependent variable variation. Accordingly, protein content and shear force were selected as evaluation indicators fresh and pan-fried beef respectively, which would provide new reference for beef quality evaluation.