金川多胸椎牦牛宰后肌肉色差（ΔE＊）、滴水损失率及肌纤维特性分析

Analysis of Color Difference （ΔE＊）, Water Drip Lose Rate and Muscle Fiber Characteristics of Post-Mortem Jinchuan Multi-Vertebrate Yak

旨在分析金川多胸椎牦牛宰后肌肉特性,为遗传资源保护利用及肉品加工等提供参考。本研究测定2类牦牛宰后肌肉纤维直径、滴水损失率和肌肉色差,并与pH进行相关分析。结果显示,金川多胸椎牦牛与麦洼牦牛肌肉pH、滴水损失率未见差异(P>0.05),前者的肌纤维直径小于后者(P<0.05)。两者屠宰后肌肉亮度差(ΔL*)、红度差(Δa*)、黄度差(Δb*)的变化趋势分别与色差(ΔE*)、饱和度差(ΔC*)、色相角度差(ΔH*)的变化趋势相似;金川多胸椎牦牛的L*与pH、L*与a*未见显著相关性(P>0.05),可能与其肌肉Fe2+含量高有关。金川多胸椎牦牛肉色优于麦洼牦牛,肉质更加细嫩;肌肉亮度L*的变化很好地反映了肌肉颜色的变化,可以作为快速判断肉色肉质的依据。

The aim of this study was to study the muscle＇s physiology and biochemistry character- istics and to provide data for protection and utilization of genetic resources and meat processing in yak. The difference of muscle fiber diameter, drip loss rate and muscle color were detected be- tween two kinds of yak, and their association with pH value were analyzed. The result showed that there was no significant difference in muscle pH and water drop loss rate between the two kinds of yak（P〉0.05） ; The muscle fiber diameter of Jinchuan Multi-vertebrate yak was less than that of Maiwa yak（P〈0.05） ; in the two yak populations＇ muscle, variation trend of AL＊ , Aa＊ and Ab·was similar with AE＊ , AC＊ and AH＊ , respectively. There were no significant cor- relationship between muscle＇s L＊ value and pH,L＊ and a＊ （P〉0.05）, which was related to the high Fe2＋ content of Jinchuan Muliti-vertebrate yak＇s muscle. Jinchuan Multi-vertebrate yak had better meat color than that of Maiwa yak, the former＇s meat was more tender than that of the fat-ter. The variation of L＊ value of yak muscle could reflects the variation of meat color well, it could be as a reference parameter to evaluate meat color and quality.