| 牦牛肉品质特性研究进展 |
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| 引用本文： | 万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40. |
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| 作者姓名： | 万红玲 雒林通 吴建平 |
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| 作者单位： | 1. 天水师范学院生命科学与化学学院,甘肃天水,741001
2. 甘肃农业大学动物科技学院 |
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| 基金项目： | 甘肃省教育厅科学技术研究项目（0502-01） |
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| 摘 要： | 从牦牛肉化学组成、营养价值、食用品质、技术品质及卫生品质等方面总结了近年来人们对牦牛肉品质特性的研究。作为中国西部肉类蛋白的重要来源,牦牛肉具有安全、高蛋白、低脂肪、良好的氨基酸和脂肪酸组成等优点。而有关＂牦牛肉较老＂的观点可以归因于屠宰年龄较大并且没有进行分档,宰后成熟处理对提高牦牛肉嫩度及其它肉品质效果显著。
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| 关 键 词： | 牦牛肉 化学组成 营养价值 肉品质 |
Research Advances in Yak Meat Quality Characteristics |
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| Wan Hong-ling,Luo Lin-tong,Wu Jian-ping.Research Advances in Yak Meat Quality Characteristics[J].Journal of Animal Science and Veterinary Medicine,2012,31(1):36-40. |
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| Authors: | Wan Hong-ling Luo Lin-tong Wu Jian-ping |
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| Institution: | 1.College of Life Science and Chemistry,Tianshui Normal University,Tianshui Gansu 741001,China; 2.College of Animal Science and Technology,Gansu Agricultural University) |
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| Abstract: | The present paper reviewed yak meat quality characteristics from several aspects such as the composition,nutritive value,eating quality,processing quality and safety quality of yak meat in recent years.As an important source of meat protein in western China,yak meat has lots of advantages including safe,high protein content,low fat content,good amino acid balance and fatty acid profile.A perception that meat derived from yaks is less tender can be attributed to older harvested ages and without any distinction when sold to commercial market.Aging is an effective way to gain favorable changes in meat tenderness and other characteristics. |
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| Keywords: | yak meat meat composition nutritive value meat quality |
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