青海大通犊牦牛肉与成年牦牛肉品质的比较

Study on meet quality of baby yak and adult yak from Datong County of Qinghai Pronvince

用常规方法测定了青海大通犊牦牛肉和成年牦牛肉的产肉性能和食用品质,并研究了犊牦牛肉与成年牦牛肉在成熟过程中肌原纤维超微结构的变化.结果表明:犊牦牛肉的系水力、pH值均高于成年牦牛肉,并且失水率、熟肉率、剪切力均低于成年牦牛肉,说明青海大通犊牛肉比成年牦牛肉食用品质高;在成熟过程中,青海大通犊牦牛肉与成年牦牛肉肌原纤维发生不同程度的轻微断裂,Z线断裂,犊牦牛肉肌原纤维间的横桥交联断裂,结构模糊,说明犊牦牛肉降解效果更加明显.

Meat production performance and eating quality of baby yak and adult yak from Datong County of Qinghai Province were determined by conventional methods,and ultrastructural changes of muscle fibrils of meat were studied.The results showed that the water holding capacity and pH value of baby yak were both higher than those of adult yak,while water loss rate,cooking holding rate and shearing force of baby yak were all lower than those of adult yak,which indicated higher eating quality of baby yak.During ripening process,muscle fibrils of both meat were slightly broken and Z-line fractured,and the cross-bridge between muscle fibrils of baby yak broken,and with fuzzy structure,this meant degradation effect of baby yak meat was more obviously.