| 夏南牛牛肉品质的研究 |
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| 引用本文： | 祁兴磊,谌启亮,卢桂松,林凤鹏,彭增起.夏南牛牛肉品质的研究[J].中国牛业科学,2012,38(2):12-14,27. |
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| 作者姓名： | 祁兴磊 谌启亮 卢桂松 林凤鹏 彭增起 |
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| 作者单位： | 1. 河南省泌阳县夏南牛科技开发有限公司,河南泌阳,463700
2. 南京农业大学,江苏南京,210095 |
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| 基金项目： | 基金项目:现代农业(肉牛)产业技术体系专项经费资助 |
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| 摘 要： | 目的]为了解和掌握夏南牛牛肉品质特征。方法]本研究分别选取来自泌阳县夏南牛科技开发有限公司的18月龄夏南牛公牛6头,在河南省唐河县肉联厂进行屠宰。测定背最长肌和牛霖剪切力值、肌纤维直径、肌纤维密度;肌肉颜色和多汁性。结果]表明夏南牛背最长肌剪切力值略低于牛霖,夏南牛背最长肌和牛霖两个部位,其L*值差异都不显著(P0.05),而b*和a*差异均比较显著(P0.05),背最长肌多汁性总体评价要好于牛霖。结论]从牛肉嫩度、色泽和多汁性方面考察,夏南牛肉的商品性能均有显著改善,为夏南牛今后发展提供了科学依据。
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| 关 键 词： | 夏南牛 牛肉 感官品质 |
Study on Beef Qualityof Xianan Cattle |
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| Institution: | QI Xing-lei , CHEN Qi-liang , LU Gui-song , LIN feng-peng (1. Xianan cattle Technology Development Company ,Miyang, Henan 463700 ;2. Nanjing Agricultural University ,Nanjing,Jiangsu 210095) |
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| Abstract: | Objective] To understand and grasp the beef quality characterization of Xinan Cattle. Method]6 bulls withl8 months Xianan bulls were selected from the cattle farm of XiaNan cattle technolo gy development company. The cattle were slaughtered and processed in TangHe slaughterhouse. Shear force values, fiber diameter,density of muscle fiber,color, juice of longissimus muscle and knuckle were measured. Result]The results showed that muscle shear force values of longissimus was lower than knuckle. The L ＊ value of longissimus muscle and knuckle were not significantly different （ P 〉0.05）, while the difference of a ＊ and b ＊ value were significant （ P 〈0.05）. The juicy of longissimus muscle was better than knuckle. Result]The commodity performance of Xianan cattle was significantly increased from the aspects of beef tenderness, color and juiciness,which would provide scientific proof for the further development of Xianan cattle. |
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| Keywords: | Xianan cattle beef sensory quality |
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