不同部位高原牦牛肉品质评价

The Quality Evaluation of Different Muscles from Plateau Yak

为了研究高原牦牛不同部位肉的品质特性,本研究采集了10头牦牛的冈上肌(SU)、腰大肌(PM)、背阔肌(LA)、背最长肌(LD)、臂股二头肌(BF)、半腱肌(ST)、半膜肌(SM)、臂股四头肌(QF)8个部位分割肉,并测定了其蒸煮损失、滴水损失、剪切力、pH、L*值、a*值、b*值7项品质指标。结果发现,不同部位牦牛肉之间,除了a*值以外,其余6项品质指标均存在显著差异(P<0.05)。腰大肌、背阔肌、半腱肌相对于其他部位嫩度显著较好(P<0.05),其剪切力均未超过6kg,而背阔肌、半腱肌、半膜肌3个部位的持水能力却最差,其中半腱肌具备了最高的亮度和黄色度(L*值和a*值)。通过标准化分析可以发现,背最长肌和半腱肌之间具有相似的品质特征;而臂股二头肌、半膜肌和臂股四头肌之间具有相似品质特征。相关性分析发现,pH与蒸煮损失之间存在显著的负相关性,表明不同部位牦牛肉的持水能力差异可能与其酸化程度有关。结果表明,部位因素对牦牛肉品质有显著影响,其中持水能力差异可归因于酸化程度不同。

In order to investigate quality characteristic of different muscles from plateau yak,the cooking loss,drip loss,Warner-Bratzler shearing force,pH value,L* value,a* value and b*value of supraspinatus(SU),psoas major(PM),latissimus dorsi(LA),longissimus dorsi(LD),biceps femoris(BF),semitendinosus(ST),semimembranosus(SM)and quadriceps femoris(QF)from yak carcass were determined.It was found that there were significant differences between different muscles in quality traits except a* value(P<0.05).The PM,LA and ST had significantly higher tenderness comparing to other muscles(P<0.05)with lower shearing force values than 6kg,while the water holding capacity of LA,ST,SM was poorer than other muscles.The ST had highest lightness and yellowness(L* values and b* values)among all muscles.The LD and ST had similar quality characteristic,while the BF,SM and QF had similar quality characteristic.There was significantly negative correlation between pH values and cooking loss,which indicated that the difference of water holding capacity among different muscles could be related to level ofacidification.It was shown that different parts of muscle had significant effect on yak beef quality,and difference of water holding capacity could be attributed to level of acidification.