南阳黄牛不同部位肉品质特性差异分析

为探究南阳黄牛不同部位肉品质特性及加工适应性的差异，以24 月龄南阳黄牛的牛腩、牛腱、黄瓜条、肩肉和臀肉5 个部位为研究对象，分别从营养品质、pH值、剪切力、凝胶和乳化特性等方面进行分析。结果表明：相较于其他部位，肩肉水分含量（77.14%）最高，凝胶弹性最差，但pH值（5.82）最高，凝胶保水性（60.48%）最好，适宜肉糜类和烧烤类产品的开发；臀肉pH值（5.66）最低，解冻损失率（18.64%）最大，乳化稳定性（48.13%）最好，适合加工肉糜类产品；而牛腩硬度、咀嚼性、剪切力最高，嫩度较差，乳化稳定性（37.99%）最差，蒸煮损失率（34.88%）最大，但解冻损失较低，适合加工冷冻贮藏类和烧烤类产品；黄瓜条具有蛋白质含量（20.01%）较高，脂肪含量（0.71%）低的特点，且肉色鲜亮，蒸煮损失较小，适合加工蒸煮类产品；牛腱解冻损失率（6.55%）和蒸煮损失率（28.60%）最小，适合加工酱卤类产品。

Differences in Meat Quality Characteristics of Different Carcass Parts of Nanyang Cattle

In order to explore the differences in meat quality characteristics and processing suitability of different carcass parts of Nanyang cattle, the brisket, shank, eye round, shoulder meat and rump meat of Nanyang cattle slaughtered at 24 months of age were evaluated for their nutritional quality, pH value, shear force, and gelling and emulsifying characteristics. The results showed that among the five parts, the shoulder meat had the highest moisture content (77.14%), the worst gel elasticity, the highest pH value (5.82) and the best gel water-holding capacity (60.48%), which was suitable for the development of minced meat and grilled/barbecued meat products. The rump meat had the lowest pH value (5.66), the highest thawing loss rate (18.64%), and the best emulsion stability (48.13%), which was suitable for processing minced meat products. The brisket had the highest hardness, chewability and shear force, poor tenderness, the worst emulsion stability (37.99%), the highest cooking loss rate (34.88%), and low thawing loss, which was suitable for processing frozen meat products and grilled/barbecued meat products. The eye round had high protein content (20.01%) and low fat content (0.71%), a bright color, and low cooking loss, and was therefore suitable for processing steamed or boiled meat products. The thawing loss rate (6.55%) and cooking loss rate (28.60%) of the shank were the smallest, which was suitable for the preparation of soy sauce and pot-roast meat products.