藏北牦牛肉成分和营养品质的分析研究

Component Analysis on Northern Tibet Yak Meat and Research on Its Nutrition Quality

［目的］分析藏北牦牛肉营养成分，评价牦牛肉品质特点。［方法］ 在西藏藏北地区,随机选取自然放牧的3-5岁、平均体重约300 kg的牦牛10头为试验组，测定屠宰后牦牛肉的肉色、pH值、嫩度、失水率、系水力和熟肉率以及肉的营养成分。［结果］ 藏北牦牛肉色泽深红，肉的营养成分较全面且均衡。牦牛肉的干物质含量为31.64 g/100 g、蛋白质含量为21.43 g/100 g，脂肪含量为3.12 g/100 g，富含铁、钙等矿物质；与内地黄牛相比，干物质高5.94 g/100 g，脂肪含量低0.49 g/100 g，蛋白质含量高1.24 g/100 g。牦牛肉肌肉嫩度剪切值黑牦牛稍高于当地黄牛，牦牛肉比当地黄牛系水力高6.10%、失水率低3.63%、熟肉率高10.06%。［结论］ 藏北牦牛肉是一种高蛋白质、低脂肪、富含矿物质的优质肉类资源，具有良好的加工性能和较高的生产加工效益。

[ Objective ] The study aimed to analyze the nutrient composition of Northern Tibet yak meat and evaluate the quality characteristics of yak meat. [ Method] 10 yaks in Northern Tibet area were selected randomly as test group and the yaks with average weight about 300 kg, aged at 3-5 years old were grazed naturally The yaks meat＇s flesh color, pH value, tenderness, water loss rate, water holding capacity （WHC） and cooking percentage and the nutritional component of meat were determined after yak slaughtering. [ Result] The meat color of Northern Tibet yak was crimson, and the meat＇s nutrient composition was overall and balanced. The yak meat had the dry matter content of 31.64 g/100 g, protein content of 21.43 g/100 g, fat content of 3.12 g/100 g and was richly contained of mineral substance such as iron and calcium. Compared with the mainland cattle, the dry matter was 5.94 g/100 g higher, fat content was 0.49 g/100 g lower, and protein content was 1.24 g/100 g higher. For the muscle tenderness shear force of yak meat, the black yak was slightly higher than that of local cattle. The WHC of yak meat was 6.10% higher than that of local cattle, water loss rate 3.63% lower and cooking percentage 10.06% higher than that of local cattle. [ Conclusion] The Northern Tibet yak meat was a kind of high quality flesh resources with high protein, low fat and abundant mineral substance, and it possessed good process performance and higher production processing benefit.