不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异

为了研究西秦牛(西门塔尔牛×宁夏秦川牛)和西褐牛(西门塔尔牛×新疆褐牛)不同部位肉的差异性,对选取的牛腩、霖肉、牛腱子、黄瓜条、肩肉和臀肉6个部位肉样从营养品质、食用品质和蛋白质功能特性等多项指标进行探究。结果表明:西褐牛的牛腩保水性较好,肩肉的水分含量较高(78.75%)且脂肪含量较低(0.4%),霖肉的蛋白质含量较高(21.74%)且剪切力值较高(6.91 kg),牛腱子的胶原蛋白含量较高(22.24%);西秦牛的牛腩脂肪含量较高(5.19%),黄瓜条剪切力值较低(3.76 kg)。对肉中蛋白质功能特性进行研究,西褐牛的牛腩蛋白质乳化能力较强(15.67 mL/g),牛腱子蛋白质凝胶保水性较好(81.71%),臀肉蛋白质凝胶硬度较高(226 g);西秦牛的肩肉蛋白质乳化稳定性较好(76.34%),霖肉蛋白质凝胶弹性较高(0.61)。

Comparation of meat quality and protein functional properties of different maternal Simmental hybrid cattle

To analysis the meat quality in different parts of Xiqin cattle(Simmental cattle×Ningxia Qinchuan cattle)and Xihe cattle(Simmental cattle×Xinjiang brown cattle),the selected brisket,flank,tendon,cucumber strips,shoulder and rump meat samples were tested and their nutritional quality,eating quality and protein functional characteristics were explored.The results showed that brisket from Xihe cattle had better water retention compared with other hybrid cattle;shoulder of Xihe cattle had a higher moisture content(78.75%)and a lower fat content(0.4%);Xihe cattle’s flank had a higher protein content(21.74%)and a higher shear force(6.91 kg)and its tendon had a higher collagen content(22.24%);Xiqin cattle’s brisket had a higher fat content(5.19%)and its cucumber strips had a lower shear force value(3.76 kg).The research on the functional properties of the protein in meat showed that the emulsification ability of Xihe cattle’s brisket protein was stronger(15.67 mL/g),the water retention of protein gel of beef tendon was better(81.71%),and the hardness of protein gel of rump meat was higher(226 g);Xiqin cattle’s shoulder meat protein had better emulsification stability(76.34%),and the protein gel of flank meat had higher elasticity(0.61).