不同部位西门塔尔杂交黄牛肉干品质差异分析

为研究不同部位牛肉品质的差异,选取西门塔尔杂交黄牛的臀肉、肩肉、黄瓜条、米龙、霖肉5个部位,通过测定出品率、嫩度、风味、色泽和感官品质等指标,探讨部位对黄牛肉干品质的影响规律。结果表明:以米龙制备的黄牛肉干出品率、水分含量和水分活度均显著高于其他部位黄牛肉干(P<0.05),且核磁共振信号强度较大;黄牛肉干的亮度值表现为肩肉>黄瓜条>米龙>霖肉>臀肉,以米龙制备的黄牛肉干的红度值(5.76)和黄度值(10.23)均为最大;以黄瓜条和米龙制备的黄牛肉干挥发性风味差异较小,以肩肉制备的黄牛肉干挥发性风味与其他4个部位黄牛肉干差异较大;根据主成分分析和聚类分析得出各指标权重,出品率权重较大,以米龙制备的黄牛肉干出品率最高,因此米龙较适合加工成牛肉干。

Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle

The quality difference of beef jerky porcessed from rump, shoulder, silverside, topside and knuckle meat from Simmental hybrid yellow cattle was investigated by comparsing product yield, tenderness, flavor, color and sensory quality. Results showed that the product yield, moiture content and water activity of topside jerky were significantly higher compared to the other meat cuts (P < 0.05), and the nuclear magnetic resonance signal was stronger. The brightness values (L*) of the beef jerky products were ranked as follows: shoulder > silverside > topside > rump, while topside jerky showed the highest redness (a*, 5.76) and yellowness (b *, 10.23) values. The volatile flavor composition of silverside jerky differed little from that of topside jerky, whereas the volatile flavor composition of shoulder jerky was greatlt different from that of the other jerky products. The weight of the product yield was greater than that of the other parameters, as indicated by principal component analysis and cluster analysis. Topside jerky exhibted the highest product yield. Accodingly, topside was suitable for processing beef jerky.