西门塔尔杂交牛不同部位肉间的差异性

测定雄性西门塔尔杂交牛（西门塔尔牛♀×南阳黄牛♂）的肩肉、霖肉、黄瓜条、臀肉、牛腱和牛腩6 个部位肉的蛋白质、脂肪、水分及胶原蛋白含量、pH值、色差、质构、剪切力以及凝胶乳化特性指标。结果表明：西门塔尔杂交牛的牛腩具有高蛋白、高脂肪、低水分含量等特点，且剪切力较高、蒸煮损失较低；霖肉含高蛋白、低胶原蛋白和低水分含量，保水性与凝胶特性较好，但其脂肪含量较低；臀肉具有较高的弹性、咀嚼性和保水性，但凝胶特性和乳化特性较差；肩肉的硬度、弹性和咀嚼性均适中，保水性较差；牛腱的蛋白含量、脂肪含量、解冻损失较低，凝胶弹性和乳化稳定性好；黄瓜条弹性、嫩度、凝胶保水性和乳化性均较好，但解冻损失较大。上述结果表明，西门塔尔杂交牛不同部位肉的特性有显著差异，不同特性的部位肉适宜的加工方式不同。

Differences in Meat Quality among Different Parts of Crossbred Simmental Cattle

Different parts of beef (rump, shoulder, silverside, knuckle, flank and shin) from crossbred male Simmental calves (female Simmental × male Nanyang) were compared for their differences in the contents of protein, fat, moisture and collagen, pH value, color difference, texture, shear stress and gel emulsifying properties. The results showed that beef flank was characterized by high protein, high fat, low moisture, high shear stress and low cooking loss. Beef knuckle contained high protein, low collagen and low moisture content and had good water retention capacity and gel properties, but its fat content was low. Rump had high elasticity, chewiness and water retention capacity, while the gel properties and emulsifying properties were poor. The hardness, elasticity and chewiness of shoulder meat were moderate, and it had poor water retention capacity. The protein content, fat content and thawing loss of shin were low, while the gel elasticity and emulsion stability were good. The elasticity, tenderness, gel water retention capacity and emulsifying properties of silverside were good, whereas the thawing loss was high. In conclusion, there were significant differences in meat characteristics among different parts of beef from crossbred Simmental cattle, and the suitable processing methods for different parts of beef were different.