Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat

Marrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass-fed animals averaged 119.6 mg/100g and marrow from grain-fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.     

Molecular understanding of heat‐induced phenomena of soybean protein

Abstract

Seal meat is a unique source of muscle food for health and nutrition. It contains a high amount of protein with a well‐balanced amino acid composition. It is a lean meat with less than 3% fat, mainly composed of monounsaturated and polyunsaturated fatty acids, both of which are considered to possess beneficial health effects. Meanwhile, the content of potentially harmful constituents, namely nucleic acids and cholesterol, in the meat is low. Seal meat also provides an excellent source of minerals, particularly iron, and vitamins, especially vitamin B‐12. Seal meat may be used, as such, in production of processed products such as salami, pepperoni, and sausages, or it can be further processed to hydrolyzates for use in specialized applications. The residual proteins remaining on the bones after mechanical separation of the meat may be recovered by a base‐ or enzyme‐assisted process.     

常温与冷藏条件下不同阶段鸡肉呈味核苷酸及游离氨基酸含量的变化

研究鸡肉在常温与冷藏条件下呈味核苷酸及游离氨基酸含量的变化。结果表明:常温条件下,6 h时鸡胸肉和鸡腿肉肌苷酸(IMP)含量达到最高,分别为2.27、1.97 mg/g,然后开始显著下降(p<0.05);宰后随贮藏期延长,测定的17种游离氨基酸含量均有不同程度增加,鸡胸肉和鸡腿肉风味氨基酸占比分别在6 h和12 h时达到最大值,依次为59.3%、61.8%。冷藏条件下,IMP含量随时间延长呈先升后降的规律,鸡胸肉和鸡腿肉分别在48 h和36 h时IMP含量达到最大值,即3.14 mg/g和2.81 mg/g,而后缓慢降低;鸡胸肉和鸡腿肉风味氨基酸占比峰值均出现在宰后低温下48 h时,分别为67.1%、66.4%。因此,低温贮藏可以抑制鸡肉中IMP在贮藏过程中的降解,相对于常温贮藏,冷藏可以促进鸡肉中游离氨基酸的生成,有利于提高鸡肉的食用风味。      

不同育肥方式对中华绒螯蟹雄蟹肌肉呈味物质的影响

本文采用高效液相色谱仪、氨基酸自动分析仪、石墨炉原子吸收光谱仪等测定了配合饲料和野杂鱼育肥的中华绒螯蟹雄蟹肌肉中非挥发性呈味物质,包括游离氨基酸,呈味核苷酸和呈味无机离子,并且采用味道强度值和味精当量对这些成分的呈味强度进行评价。FD蟹肉中游离氨基酸总量稍高于TF蟹肉（二者分别为2270、2016 mg/100 g）,两种蟹肉中呈味氨基酸含量均占总量的68%,对FD和TF蟹肉滋味均有贡献。FD和TF蟹肉中的呈味核苷酸含量较低,TAV值小于1,对蟹肉滋味没有直接贡献,但可与其他成分产生协同作用,增强蟹肉滋味。无机离子中K+、PO3+4和Ca2+对TF蟹肉有直接贡献,而对FD蟹肉有直接贡献的是K+和PO3+4。结果表明TF蟹肌肉EUC值是1.61 g MSG/100 g,FD蟹肌肉EUC值是是2.50 g MSG/100 g,味精当量的TAV值是53.7和83.3,鲜味强烈,并且FD蟹肉鲜味显著（p=0.01）优于TF蟹肌肉。      

不同部位西伯利亚鲟鱼肉的营养成分分析

本研究测定西伯利亚鲟鱼背部肌肉、腹部肌肉和尾部肌肉的基本营养成分、脂肪酸、氨基酸以及矿物元素含量,分析不同部位肌肉的品质差异。结果表明:西伯利亚鲟鱼背部肌肉蛋白含量高于腹部肌肉和尾部肌肉,脂肪、灰分含量则显著低于腹部肌肉和尾部肌肉(p<0.05);氨基酸总量(16.1 g/100 g)及必需氨基酸含量(6.85 g/100 g)均高于腹部肌肉和尾部肌肉。各部位鲜味氨基酸含量基本一致,腹部肌肉鲜味氨基酸比值略高于背部肌肉和尾部肌肉。西伯利亚鲟鱼尾部肌肉和背部肌肉各脂肪酸组成含量均高于腹部肌肉,但差异不显著(p>0.05)。二十碳五烯酸(EPA)含量背部肌肉较高(2.67 mg/g),二十二碳六烯酸(DHA)含量尾部肌肉较高(4.89 mg/g),但不同部位差异不显著(p>0.05)。不同部位肌肉的矿物元素含量存在差异,尾部肌肉中Na、Fe元素含量最高(p<0.05),K元素在背部、尾部的含量均高于腹部(p<0.05),而Ca、Mg、Zn元素在不同部位含量差异不显著(p>0.05)。总体上看,西伯利亚鲟背部肌肉营养价值高于腹部肌肉和尾部肌肉。尾部由于不饱和脂肪酸和Fe含量较背部和腹部高,更易发生脂质氧化而产生腥味。     

A Simple Method for Estimating Amount of Red Marrow Present in Mechanically Deboned Meat

Muscle:red marrow mixtures containing 0, 10, 20, 30, 40, and 50% marrow (w/w) were prepared to simulate the widest range of red marrow percentages which might be found in mechanically deboned meat (MDM). Significant increases in pH with each increase in marrow concentration and a correlation coefficient of 0.96 between marrow concentration and pH were found. Therefore, pH values can be used to estimate red marrow concentration in MDM once average values for pH of meat attached to bones and marrow in those bones are established at individual deboning operations. Level of red marrow in MDM is related to functional properties such as water holding capacity as well as nutritional value and palatability.     

Assessment of the uricogenic potential of processed foods based on the nature and quantity of dietary purines.

Foods rich in nucleic acids, which elevate serum uric acid levels, are restricted in the diets of hyperuricemic individuals. This restriction has been based on the amount of total dietary nucleic acids or all purines, assuming no differences in uricogenic effects of individual purines (adenine, guanine, hypoxanthine, and xanthine). However, inspite of their biochemical similarity, purines are metabolized differently and produce different uricogenic effects in animals and humans. Among the four purine bases, adenine and hypoxanthine have been reported to be more uricogenic than guanine and xanthine. Moreover, free adenine has been shown to be more uricogenic than its nucleoside or nucleotide when fed to animals. Changes in the contents of purines and release of free bases have been reported to occur during various cooking procedures such as stewing, roasting, boiling, and broiling of meat, poultry, and fish products. The differences in metabolic effects of individual purines, and modification in the amount and form of purines caused by processing would suggest that the uricogenic potential of processed foods should be based on the nature and quantity of dietary purines. Recent data on purine contents of processed foods, and information on metabolic effects of dietary purines are reviewed to assess the uricogenic potential of processed foods.     

云南武定鸡、盐津乌骨鸡和大围山微型鸡肌肉中脂肪酸的组成分析

以云南省特有的三个优质地方鸡品种:武定鸡、盐津乌骨鸡、大围山微型鸡为研究对象,用溶剂提取法提取3种鸡胸肌及腿肌中总脂质,经甲脂化后,利用气相色谱-质谱(GC-MS)对脂肪酸组成及含量进行分析。结果显示,在云南武定鸡、盐津乌骨鸡和大围山微型鸡胸肌及腿肌中共含有20种脂肪酸,主要包括油酸、亚油酸、棕榈酸、硬脂酸、花生四烯酸。武定鸡与盐津乌骨鸡胸肌中总脂肪含量分别为28.470与25.042 mg/g,显著高于大围山微型鸡的16.769 mg/g(p0.05),大围山微型鸡腿肌中总脂肪含量为51.10 mg/g,显著高于武定鸡40.994 mg/g(p0.05);三种鸡的脂肪酸种类相同,饱和、不饱和脂肪酸占总脂肪酸比例相似,但各脂肪酸含量有所差异,三个鸡种腿肌中脂肪酸含量显著高于胸肌中脂肪酸含量(p0.05)。     

Nucleic Acid, Purine and Proximate Analyses of Mechanically Separated Beef and Veal

Deoxyribonucleic acid (DNA), ribonucleic acid (RNA), purine (adenine, guanine, hypoxanthine and xanthine) and proximate analyses of mechanically separated (MS) beef and veal were conducted to verify and evaluate changes in nucleic acid content which may result from mechanical separation. DNA and total nucleic acid levels were higher in both MS beef and veal whereas RNA levels were higher only in MS beef compared to hand deboned (HD) counterparts. Adenine, guanine and xanthine levels were higher in MS beef and veal, and hypoxanthine levels were lower compared to HD counterparts. Total purine content of MS beef did not differ from HD beef, whereas the purine content of MS veal was slightly higher than HD veal. It would appear that the addition of MS products to the diet would not significantly alter total purine consumption and hence should pose no risk to hyperuricemic individuals.     

两种养殖方式的贵州三穗鸭肌肉营养成分分析及评价

为研究贵州农户散养三穗鸭、企业规模养殖三穗鸭的营养价值。采用生化分析手段测定这两种鸭肉的基础营养成分、矿物质元素、氨基酸以及脂肪酸组成与含量,并进行营养评价。结果显示:农户散养三穗鸭的水分(76.30%)、粗蛋白(21.36%)、矿物质总量(649.02 mg/100 g)高于企业规模养殖三穗鸭,脂肪含量(2.12%)低于企业规模养殖三穗鸭,差异显著(p<0.05)。两者胆固醇含量均为64.00 mg/100 g,有害元素铅、镉均未检出。两种鸭肉均测出16种氨基酸,农户散养三穗鸭的氨基酸总量(19.14 g/100g)、必需氨基酸总量(8.28g/100g)、必需氨基酸指数(76)、生物价(71)、和营养指数(0.16)均高于企业规模养殖三穗鸭,鲜味氨基酸含量(8.70 g/100 g)低于企业规模养殖三穗鸭。两种鸭肉的第一限制氨基酸均为蛋氨酸+半胱氨酸。两种鸭肉的必需氨基酸与总氨基酸比值、必需氨基酸与非必须氨基酸比值均符合WHO/FAO标准模式。两种鸭肉分别测出11、15种脂肪酸,企业规模养殖三穗鸭的饱和脂肪酸(0.77%)、单不饱和脂肪酸(0.86%)与多不饱和脂肪酸(0.36%)含量均高于企业规模养殖三穗鸭,差异显著(p<0.05)。可知,农户散养三穗鸭具有高蛋白低脂、矿物质含量丰富及氨基酸营养价值高等特点,企业规模养殖三穗鸭的鲜味氨基酸含量高,脂肪酸品质合理。     

CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1

The role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.     

热处理对茶花鸡肌肉中脂肪酸组成的影响

为研究热处理对茶花鸡肌肉中脂肪酸组成的影响,本文以300日龄的云南本地茶花鸡公鸡的胸肌和腿肌为研究对象,采用气相色谱-质谱法(GC-MS)检测胸肌和腿肌中脂肪酸含量,对其脂肪酸含量进行差异分析。结果表明在茶花鸡肌肉中共检测出32种脂肪酸,其主要脂肪酸为油酸、棕榈酸、亚油酸、花生四烯酸、硬脂酸及肉豆蔻酸。在原料肉中,胸肌和腿肌中总脂肪酸含量分别为3242.41与10026.31 μg/g,部位间存在显著性差异(P<0.05);胸肌与腿肌中脂肪酸类型以不饱和脂肪酸为主,含量分别占32种脂肪酸总量的60.92%与63.55%。经热处理后,胸肌中总脂肪酸含量比加热前胸肌中降低了9.37%(P<0.05),腿肌中总脂肪酸含量比加热前腿肌中降低了22.15%(P<0.05);胸肌、腿肌中脂肪酸以不饱和脂肪酸为主,不饱和脂肪酸含量分别占32种脂肪酸总量的59.38%与61.20%;胸肌和腿肌之间脂肪酸含量差异显著(P<0.05),腿肌的饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)含量与胸肌有显著差异(P<0.05)。可见,茶花鸡胸肌和腿肌脂肪酸含量存在显著差异,热处理对茶花鸡胸肌和腿肌脂肪酸组成有明显影响。     

Determination of purine compounds and purine bases in food

The total purine content and the content of RNA, DNA, nucleotides, nucleosides and free purine bases has been determined in commercial raw food. After hydrolysing food samples with acid, the total purine content is enzymatically determined as uric acid. For the determination of the nucleic acid content, a method is chosen that allows for the analysis of the composition of nucleic acids. The amount of purine bound in nucleic acids and of purine bound in nucleotides, nucleosides and free bases is very different. The content of nucleic acids is especially high in the innards of veal, pork and beef. In these samples the quantity of purine bound in nucleotides, nucleosides and bases is very small. In trout and herring, however, more purine is bound in RNA and DNA. The same is true of roe, pork and beef muscle. Peas and beans have the lowest total purine content of all the samples examined.     

马氏珠母贝肉蒸煮液主要呈味成分分析

采用高效液相色谱法、自动氨基酸分析仪、原子吸收光谱等方法分析了马氏珠母贝全脏器、闭壳肌和内脏团蒸煮液的主要呈味物质。结果表明:蒸煮液中游离氨基酸含量丰富,与呈鲜味和甜味相关的天门冬氨酸、谷氨酸、甘氨酸和丙氨酸4种氨基酸含量占到50%以上;ATP及其关联化合物含量中HxR的含量最高;内脏团蒸煮液中甜菜碱的含量最高,达到191.00 mg/100mL;琥珀酸在全脏器和内脏团蒸煮液中的含量较高,分别达到了125.00 mg/100 mL和124.00mg/100 mL;内脏团蒸煮液中糖原含量最高,达到了105.34 mg/100 mL,与呈味有着密切关系的阳离子K+、Na+在3种样品蒸煮液中的含量均较高,而阴离子PO43-在闭壳肌蒸煮液中含量最高、Cl-在内脏团蒸煮液中含量最高。     

Effect of method of analysis on iron content of beef from advanced meat recovery systems

A field survey was conducted by the USDA, Food Safety Inspection Service (FSIS) to provide analytical data on meat obtained from beef cervical vertebrae processed by advanced meat recovery (AMR) systems. As a result, an added iron performance standard was proposed to limit the amount of marrow in AMR products. The performance standard was based on iron content of hand boned lean compared to AMR lean. Iron content was determined by a hydrochloric wet ash digestion method. The same samples were then analyzed using dry ash digestion. The objectives of the study were to determine differences in iron content of the survey samples due to the digestion method and the impact of this difference on the added iron performance standard. Iron values by the dry ash method were approximately double those of the wet ash method. The difference was a result of incomplete volatilization of the organic matrix by hydrochloric acid in the wet ash procedure. The performance standards developed from the wet and dry ash methods were 1.8 and 3.2 mg added iron 100⁻¹ g, respectively. Added iron levels from the dry ash method greater than 3.2 mg 100⁻¹ g were present in 60% of the AMR lean indicating that some marrow was present or that factors other than amount of iron in hand boned lean should be considered before a performance standard is established.     

DEVELOPMENT OF PASTEURIZATION PROCESS FOR ROCK CRAB MEAT (CANCER IRRORATUS)

Rock crab (Cancer irroratus) is abundant in the southern Gulf of St. Lawrence and along coastlines of the Atlantic region of Canada. The objective of this work was to prepare a pasteurization schedule for Atlantic Canadian Rock Crab meat (claw, leg and body). Samples of 175 g of meat plus 52 g of 2% w/w brine or 125 g meat plus 102 g brine were placed in an 8 oz polypropylene container with an aluminum pull-top lid. The slowest heating spot for a conductively heating product was found to be 3.0 cm below the lid. Pasteurization was evaluated at 81C, 82C and 83C to a pasteurization lethality of 40 min at 85C (z = 8.89 C). The heat penetration parameters obtained were j_h= 1.703, f_h= 34.8 min, j_c= 1.549 and f_c= 51.0 min. The optimal process was found to be 83C for 130 min. The shear strength for unprocessed crab leg samples was, on average, 0.33 N/mm² (±0.06) compared to 0.24 N/mm² (+0.02) for processed samples. This represents 27.4% reduction in the shear stress that is largely attributed to the processing method. Thirty two free amino acids were determined including 9 essential amino acids, and their total amounts ranged between 24.8% and 30.0% of the sample, on dry basis. The total amounts of essential amino acids in the processed and unprocessed samples were, respectively, 15.3 and 17.8 mg/g sample. No significant losses in the amounts of essential amino acids was observed between processed and unprocessed samples, except for methionine, isoleucine and lysine, which were significantly reduced in the processed samples.     

鲨鱼肌肉与鱼翅营养价值的比较

为全面、客观地评价鲨鱼肌肉和鱼翅的营养差异,以镰状真鲨（Carcharhinus falciformis）和大青鲨（Prionace glauca）为研究对象,比较分析了2 种鲨鱼肌肉、鱼翅（包括全翅和翅针,下同）的各种营养成分。结果显示：鲨鱼的肌肉和鱼翅蛋白质量分数均很高（24.34%～37.03%）,其中同一鲨鱼的鱼翅蛋白质量分数高于肌肉;2 种鲨鱼肌肉和鱼翅的粗脂肪质量分数都非常低,均小于0.50%;鲨鱼全翅因其鱼皮表面有砂质导致灰分质量分数特别高（6.18%～7.09%）,但肌肉的灰分质量分数（1.23%～1.63%）仅略高于翅针（0.86%～0.90%）。鲨鱼的肌肉和鱼翅中氨基酸种类齐全,总体上鱼翅中氨基酸总量（total amino acid,TAA）高于肌肉,但肌肉的必需氨基酸（essential amino acid,EAA）质量分数（41.94%～42.42%）高于鱼翅（17.93%～22.61%）,且只有肌肉满足联合国粮食及农业组织/世界卫生组织提出的氨基酸模式标准（EAA/TAA≥40%且EAA/非必需氨基酸≥60%）,因此,鲨鱼肌肉的氨基酸营养价值远高于鱼翅,是一种优质蛋白源,而鱼翅并非优质蛋白源。通过氨基酸评分（amino acid score,AAS）、化学评分（chemical sore,CS）和必需氨基酸指数（essential amino acid index,EAAI）3 种氨基酸评分发现：鲨鱼肌肉的AAS、CS以及EAAI值均显著高于鱼翅,约为鱼翅的2 倍,说明鲨鱼肌肉的氨基酸营养价值高于鱼翅。蛋氨酸＋半胱氨酸是鲨鱼肌肉的第一限制性氨基酸;亮氨酸（根据AAS结果）或蛋氨酸＋半胱氨酸（根据CS结果）为鱼翅的第一限制性氨基酸。鲨鱼肌肉中共检出13 种脂肪酸,且饱和脂肪酸（saturated fatty acid,SFA）质量分数＞多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）质量分数＞单不饱和脂肪酸（monounsaturated fatty acid,MUFA）质量分数;鱼翅中共检出16 种脂肪酸,且SFA质量分数＞MUFA质量分数＞PUFA质量分数。鲨鱼肌肉和鱼翅中均含有丰富的油酸、二十二碳六烯酸和花生四烯酸等具有重要生理活性的不饱和脂肪酸,且均符合理想脂肪酸的标准（PUFA/SFA＞0.4）,但肌肉的PUFA/SFA明显高于鱼翅。鲨鱼肌肉和鱼翅中均含有丰富的胶原蛋白,且鱼翅中胶原蛋白质量分数（7.61%～11.99%）明显高于肌肉（0.27%～0.41%）。鲨鱼肌肉和鱼翅中还含有一定的硫酸软骨素,其中全翅中硫酸软骨素含量非常高（镰状真鲨和大青鲨分别为2.67 mg/g和10.87 mg/g）,而肌肉和翅针中含量较少（质量分数低于1.2%）。     

Influence of type of muscles on nutritional value of foal meat

The effect of type of muscle on nutritional characteristic (fatty acid profile, amino acid content, cholesterol and major and minor mineral) of foal meat was investigated. Six muscles: longissimus dorsi (LD), semimembranosus (SM), semitendinosus (ST), biceps femoris (BF), triceps brachii (TB) and psoas major & minor (PM) from twelve foals slaughtered at 15 months from an extensive production system in freedom regimen were extracted for this study. Horse meat is characterized by low fat, low cholesterol content, rich in iron and in vitamin B. Statistical analysis showed that the cholesterol content did not show significant differences (P > 0.05) among muscle with mean value range between 0.62 and 0.57 mg/100 g. Most fatty acid presented significant differences (P < 0.05) with respect to the type of muscle. The obtained results showed that except for the polyunsaturated linoleic acid, the highest contents of fatty acids were found in the hindquarter muscles. Regarding amino acid profile, significant differences (P < 0.05) were observed among muscles and our results indicated that, 100 g of foal meat covered from 80.6 to 86.7% for the daily requirement for an adult man weighing 70 kg for essential amino acids for ST and LD muscles, respectively. Statistical analysis showed significant differences (P = 0.050) for the EAA (essential amino acids) index, which was highest for TB muscle, followed by BF and SM muscles, while the lowest values were reported by ST muscle. Finally, foal meat seems to be a very good nutritional source of major and minor minerals. The higher nutritional value of foal meat will be of great importance in the promotion of this meat.     

Nutritional and bacteriological properties of some game duck carcasses

The aim of this work was to evaluate the body composition, bacteriological quality, proximate composition, amino acids content, total lipids fractionation, as well as fatty acids profile in breast and thigh meat (with skin) of males and females of two species of game ducks namely: Pintail (Anas acuta) and garganey (Anas querquedula). The obtained results are as follows. The live weight of pentail and garganey females constituted 59.0 and 86.0% of male's weight in pintail and garganey, respectively. The bacteriological quality revealed that the mean values of psychrotrophs, enterobacteriaceae, pseudomonas, coliforms, streptococci and Staph. aureus were 4.1, 2.8, 1.7, 2.0, 2.5 and 3.1 log 10 n/g of pintail breast muscle. The corresponding values in garganey breast muscle was 3.8, 3.2, 2.0, 3.0, 2.9 and 3.1, respectively. In the thigh of pintail and garganey, the results were more or less different. Neither salmonella nor Clostridium perfringens could be isolated from examined game duck carcasses. Protein content ranged from 19.0 to 23.8%, fat 4.8 to 23.2%, ash 1.0 to 1.4% and energy value 580 to 1191 kJ/100 g in pintail meat against 20.8 to 23.3% protein, 9.3 to 16.1% fat, 1.3 to 1.4% ash and 741 to 952 kJ/100 g in garganey meat. Breast meat of pintail recorded high content of iron (5.12 and 6.19 mg/100 g wet basis) in males and females, respectively, against 4.22 and 6.14 mg/100 g in garganey meat. The essential amino acids content ranged from 34.3 to 38.6 g/100 g protein in pintail meat against 36.3 to 38.1 g/100 g protein in garganey meat. The total lipids of pintail and garganey were fractionated to seven fractions. The major fatty acids in pintail and garganey lipids were oleic, palmitic and stearic. Besides, garganey lipids had more unsaturated fatty acids content compared with pintail.     

青海八眉猪与甘肃黑猪肉品质及营养成分比较

通过分析比较青海八眉猪和甘肃黑猪肉质性状、营养成分、氨基酸、脂肪酸、肌苷酸等含量差异,为研究青海八眉猪肉提供数据支撑,并为其资源保护提供一定依据。以10头青海八眉猪和10头甘肃黑猪为研究对象,采用国标法对其背最长肌的各个指标进行了系统比较分析。结果表明:八眉猪肉的失水率、熟肉率显著高于甘肃黑猪肉(P<0.05),大理石纹、肉色、脂肪色、pH在2个品种肉质上差异不显著(P>0.05);八眉猪肌肉中粗脂肪含量显著低于甘肃黑猪(P<0.05),蛋白、水分含量显著高于甘肃黑猪(P<0.05),粗灰分含量差异不显著。相对于甘肃黑猪肌肉中的7种脂肪酸,青海八眉猪肌肉含有14种脂肪酸,且饱和脂肪酸和多不饱和脂肪酸含量显著高于甘肃黑猪(P<0.05),不饱和脂肪酸及单不饱和脂肪酸显著低于甘肃黑猪(P<0.05);甘肃黑猪肌肉氨基酸总量(20.23 g/100 g)高于青海八眉猪(19.14 g/100 g),八眉猪肌肉鲜味氨基酸含量(8.76 g/100 g)高于甘肃黑猪(7.84 g/100 g)。八眉猪肌肉肌苷酸含量为2.44 mg/g,显著高于甘肃黑猪肌肉肌苷酸含量2.05 mg/g(P<0.05);八眉猪肌肉肌酐、次黄嘌呤含量依次为0.55、0.13 mg/g,均显著低于甘肃黑猪的0.81、0.55 mg/g(P<0.05)。由此说明,相比于甘肃黑猪,青海八眉猪肌肉氨基酸比例更合理,脂肪酸更丰富,肌苷酸含量更高,高蛋白、低脂肪,肉质更鲜美。