| 德宏高峰牛肉品质分析 |
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| 引用本文： | 王喆,余亚辉,鲁冬冬,尹以昌,徐绍宏,徐驰,刘彦培,高月娥,黄晓松,李瑞生,王安奎.德宏高峰牛肉品质分析[J].中国牛业科学,2019,45(3):14-18. |
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| 作者姓名： | 王喆 余亚辉 鲁冬冬 尹以昌 徐绍宏 徐驰 刘彦培 高月娥 黄晓松 李瑞生 王安奎 |
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| 作者单位： | 云南省草地动物科学研究院,云南省种禽繁育推广中心,云南省种禽繁育推广中心,德宏州畜牧站,德宏州畜牧站,云南省草地动物科学研究院,云南省草地动物科学研究院,云南省草地动物科学研究院,德宏州畜牧站,德宏州畜牧站,云南省草地动物科学研究院 |
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| 摘 要： | ［目的］研究性别、部位对肉质的影响,了解德宏高峰牛肉质特性。［方法］选择放牧饲养的德宏高峰牛为试验动物,屠宰分割后取肉样,进行失水率、剪切力、蒸煮损失、肉色、水分、粗蛋白、粗脂肪、灰分测定。［结果］阉割公牛枕头肉的L*值显著(P<0.05)高于公牛和母牛,并且母牛L*值显著(P<0.05)高于公牛。阉割公牛辣椒肉L*值显著(P<0.05)高于公牛。母牛辣椒肉失水率显著(P<0.05)低于阉割公牛,阉割公牛眼肉的水分显著(P<0.05)高于公牛和母牛。辣椒肉剪切力极限著(P<0.01)低于眼肉和枕头肉,显著(P<0.05)低于霖肉。枕头肉L*值极限著(P<0.01)高于霖肉,显著(P<0.05)高于眼肉和辣椒肉,b值显著(P<0.05)高于霖肉。眼肉水分极限著(P<0.01)低于枕头肉、霖肉和辣椒肉。眼肉粗蛋白极限著(P<0.01)高于霖肉。［结论］性别对肉色有显著影响,对失水率和水分含量有影响。部位对肉质有显著影响。市售德宏高峰牛牛肉品质有待进一步提高。
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| 关 键 词： | 德宏高峰 肉质 性别 部位肉 |
| 收稿时间： | 2019/5/14 0:00:00 |
| 修稿时间： | 2019/5/14 0:00:00 |
Analysis on the Meat Quality of DeHong Humped |
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| WANG Zhe,YU Ya-hui,LU Dong-dong,YIN Yi-chang,XU Shao-hong,XU Chi,LIU Yan-pei,GAO Yue-e,HUANG Xiao-shong,LI Rui-sheng and WANG An-kui.Analysis on the Meat Quality of DeHong Humped[J].China Cattle Science,2019,45(3):14-18. |
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| Authors: | WANG Zhe YU Ya-hui LU Dong-dong YIN Yi-chang XU Shao-hong XU Chi LIU Yan-pei GAO Yue-e HUANG Xiao-shong LI Rui-sheng and WANG An-kui |
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| Institution: | ----,----,----,---,----,----,----,---,----,----,---- |
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| Abstract: | Objective] The aim of this paper was to study the effect of gender and cutting beef on meat quality and to understand the meat quality of DeHong Humped.Method] DeHong Humped raised by grazing were selected as experimental animals. After slaughter, meat samples were collected for determination of driage, shear force, cooking loss, meat color, moisture, crude protein, crude fat and ash content.Result] The L* of Eye Round from steers was significantly higher (P<0.05) than that of bull and female cattle, and the L* of female cattle was significantly higher than that of bull (P<0.05).The L* of Chuck Tender from steers was significantly higher than that of bull (P<0.05).The driage of Chuck Tender from female cattle was significantly lower than that of steers (P<0.05), and the water content of Rib from steers was significantly higher than that of bull and female cattle (P<0.05).The shear force of Chuck Tender was lower than that of Rib and Eye Round (P<0.01), and significantly lower than that of Knucdle (P<0.05).The L* of Eye Round was higher (P<0.01)than that of Knucdle, significantly higher than that of Rib and Chuck Tender (P<0.05), and significantly higher than that of Knucdle (b <0.05).The moisture of Rib (P<0.01) was lower than that of Eye Round, Knucdle and Chuck Tender.The crude protein of Rib was higher (P<0.01) than that of Knucdle.Conclusion] Gender had significant effect on meat color, driage and moisture content.The cutting beef had significant effect on meat quality. DeHong Humped meat quality needs to be further improved. |
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| Keywords: | DeHong Humped |
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