新疆褐牛高档牛肉感官评定比较

Compare of high-grade beef of Xin-jiang brown calf by sensory evaluation

利用评分检验法对新疆褐牛育肥牛与未育肥牛、公牛与母牛高档部位的里脊、外脊从颜色、光泽、细致度、坚挺度等进行感官评定比较与感官指标相关性分析,结果表明:除汁液浸出、残留度无显著差异外,其他各项指标育肥牛均显著高于未育肥牛。通过对感官指标相关性分析作感官指标简化,鲜肉简化后指标主要有颜色、光泽、细致度、坚挺度、形态、鲜度、香气、整体可受性8项。熟制牛肉感官指标主要有色泽、美食欲、咬入度、嚼透度、初始多汁性、持续多汁性、细腻程度7项。

By using Score inspection, the tenderloin and sirloin - high - grade parts of stock cattle and not -fattening cattle, bulls and cows were compared by sensory evaluation and sensory index correlation Analysis from colour, gloss, fineness, hardness and so on. The results showed that fattening cattle were significantly higher than not -fattening cattle in most indexes except for juice leaching, residue degrees. There were mainly 8 indexes in simplified fresh beef such as colour, gloss, fineness, hardness, form, freshness and overall acceptability, while 7 indexes such as tinge, appetite, tenderness, Chewing , initial juiciness, continued juiciness, smoothness in cooked beef.