不同部位新疆褐牛肉的品质差异分析

为明确新疆褐牛不同部位肉的营养品质、食用品质和加工特性等方面的差异,测定新疆褐牛黄瓜条、臀肉、外脊、牛腩、霖肉、肩肉和牛腱7个部位的蛋白质、水分、脂肪、胶原蛋白含量、质构、剪切力、色差、pH值及加工特性.结果表明:不同部位新疆褐牛肉的蛋白质含量19.57％～22.90％,脂肪含量0.98％～2.85％;牛腱脂肪含量显著...

Differences in Meat Quality among Different Carcass Parts of Xinjiang Brown Cattle

In order to clarify the differences in the nutritional quality,eating quality and processing characteristics of different carcass parts of Xinjiang brown cattle,beef silverside,rump,striploin,flank,knuckle,shoulder and shank were determined for their protein,moisture,fat and collagen contents,texture,shear force,color difference,pH value and processing characteristics.The results showed that the protein contents of the seven beef meats was 19.57%-22.90%.The fat contents ranged from 0.98% to 2.85%.The fat content in beef shank was significantly higher than in the other samples,and the lowest value was found in rump meat,less than 1%.The collagen contents varied from 7.01% to 18.86%.The highest(76.48%)and lowest(73.40%)moisture content were recorded in beef shank and rump,respectively.As far as the processing characteristics were concerned,great differences were found among the cuts.The maximum and minimum thawing loss of 9.17% and 1.87% appeared in beef knuckle and shank,respectively;the cooking loss was the highest in rump(34.39%),and lowest in flank(24.55%).The emulsifying abilities varied in a wide range of 7.66-13.91 mL/g.The best emulsion stability(51.43%)was found in shoulder meat,and the worst(27.78%)in flank.Silverside protein gel had the best hardness and elasticity,and striploin protein gel had the worst hardness and elasticity.The best water-holding capacity(93.69%)was observed in rump protein gel,and the worst(86.70%)in flank protein gel.Other indicators such as pH value,shear force,texture,and color difference were quite different among the seven cuts,which indicates that different processing methods could be suitable for the different cuts.Beef flank could be suitable for the processing of stewed meat in seasoning and braised meat products,shoulder and silverside for dry products processing,knuckle and rump for the processing of stewed meat in seasoning,striploin for the processing of minced meat products,and shank for the processing of stewed meat in seasoning.