中国荷斯坦奶公犊不同部位肉的品质特性

为分析比较中国荷斯坦奶公犊不同部位肌肉品质间的差异，选取6 头遗传背景一致、7 月龄左右的荷斯坦奶公犊，经商业屠宰厂宰后排酸48 h。分别采集6 个部位（外脊、半腱肌、半膜肌、股内侧肌、股直肌和股外侧肌）的肌肉样品，测定其营养成分、理化指标及感官品质，并利用主成分分析法研究犊牛肉品质性状之间的关系。结果表明：半膜肌中蛋白质含量显著高于股内侧肌（P＜0.05），股内侧肌水分含量和红度值最高，但嫩度最差（P＜0.05），股直肌的滴水损失最大（P＜0.05），外脊和半腱肌具有更低的红度值（P＜0.05），外脊与股直肌总体可接受性评分显著高于股外侧肌（P＜0.05）；主成分分析结果表明，感官特性因子、持水力因子和营养成分因子累计贡献率达59.79%，可基本反映6 个部位犊牛肉的品质评价信息。综上所述，奶公犊不同部位肉间的各指标差异较大，可依据各部位肉的典型特征提升奶公犊部位肉的市场价值，达到优质优价的市场效果。

Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves

The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves (7 months of age) with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts (striploin, Semitendinosus, Semimembranosus, Vastus medialis, Rectus femoris and Vastus lateralis) were collected in order to determine the nutritional composition, physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle (P < 0.05). The moisture content and redness value in Vastus medialis muscle were the highest (P < 0.05), while the tenderness was the lowest of the 6 muscles (P < 0.05). Rectus femoris muscle showed the maximum drip loss (P < 0.05). Striploin and Semitendinosus muscle had a lower redness value (P < 0.05). The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis (P < 0.05). Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor, water holding capacity factor and nutrient component factor reached 59.79%, which could substantially reflect the meat quality information of the six veal muscles. In summary, there were large differences in the meat quality indicators between the different parts of veal calves. Therefore, according to the typical quality meat characteristics of each carcass part, the market value could be improved to achieve high quality and good price.