牦牛、黄牛不同部位制作肉干嫩度的差异

为比较西门塔尔杂交黄牛和牦牛不同部位嫩度差异,以西门塔尔杂交黄牛和青海高原型牦牛为原料,选取其臀肉、肩肉、黄瓜条、米龙、霖肉等5个部位分别制作牛肉干,以剪切力、水分含量、水分活度、水分迁移规律、扫描电镜显微结构作为考察指标,探究不同部位对牦牛肉干和黄牛肉干嫩度的影响规律。结果表明:以米龙部位制作的黄牛肉干和牦牛肉干的剪切力最小,以米龙部位制作的黄牛肉干的水分含量和水分活度显著高于其他部位,而牦牛肉干的水分含量和水分活度较高的部位是肩肉;以霖肉部位制作的黄牛肉干口感较佳,适合工业化生产;以米龙部位制作的牦牛肉干口感比其他部位得分高,比较受到消费者欢迎。结合相关性和线性回归得出:青海高原型牦牛的霖肉部位嫩度与外观方程y=0.984 x+13.911中R^2最高,西门塔尔杂交黄牛米龙部位嫩度与外观方程y=-0.993 x+14.234中R^2最高。主成分分析综合评价模型,加工黄牛肉干适合采用米龙部位,加工牦牛肉干适合采用肩肉部位。

Difference of tenderness between yak jerky and beef jerky from different carcass parts

In order to investigate the tenderness of Simmental hybrid cattle and Qinghai plateau yak,the rump,shoulder,silverside,topside,knuckle meat were used for the production of beef jerky respectively.And the shear force,water content,water activity,moisture migration patterns,scanning electron microscopy(SEM)were measured as index to explore their tenderness.The results showed that the shear force of beef jerky and yak jerky was the smallest,and the moisture content and water activity of yak jerky were significantly higher than that of other parts.Besides,the shoulder meat had higher moisture content and moisture activity.The beef jerky had better taste and was suitable for industrial production.Yak jerky made from topside had higher taste score than other parts.By combining correlation and linear regression,it was concluded that R^2 was the highest in the equation y=0.984 x+13.911 for the meat tenderness of Qinghai plateau yaks.Moreover,R^2 was the highest in the equation y=-0.993 x+14.234 for the meat tenderness of Simmental hybrid topside.And the principal component analysis(PCA)comprehensive evaluation model could be used to process topside into beef jerky and shoulder part into yak jerky.