丰都县西门塔尔×蒙古牛杂交牛不同部位肉质品质特性分析

Analysis of meat qualities of different parts of Fengdu County Hybrid of Simmental and Mongo Cattle beef

以三峡库区丰都县西门塔尔×蒙古牛杂交品种(简称西蒙牛)为研究对象,测定不同部位(颈部、背部、后腿)牛肉的理化指标及食用品质特性(水分含量、蛋白质含量、脂肪含量、pH、色度、质构、系水力及嫩度),并与超市牛肉进行对比。结果表明,西蒙牛肉水分含量为76.94%,肌内脂肪为1.48%,明显低于超市牛肉的78.16%与1.73%(p<0.05);蛋白质含量为18.20%,显著高于超市牛肉的15.57%(p<0.05);氨基酸总量(TAA)为16.31g/100g,其中必需氨基酸含量(EAA)为7.83g/100g,非必需氨基酸(NEAA)含量为8.48g/100g,EAA/TAA为48.05%,EAA/NEAA为92.56%;其在色度、失水率、系水力、剪切力及组织结构方面与超市牛肉存在显著差异(p<0.05)。该品种牛肉各项指标均优于市售牛肉,具有较高的系水力与熟肉率,剪切力大小适中,脂肪含量低,必需氨基酸含量高,营养均衡,是具有开发价值的肉类品种。

The hybrid combination of Simmental and Mongo Cattle（Si-mong for short） of Fengdu County in Three-Gorges Area were selected as the samples. The physical-chemical properties and eating qualities（moisture,content of protein and intramuscular fat,pH,color,texture,water holding capacity and tenderness） of different parts（neck,back and hind leg） of cattle carcasses were measured,compared with meat of local cattle from supermarket. Results showed that the moisture and content of intramuscular fat were 76.94% and 1.48% separately,significantly lower than 78.16% and 1.73% of market beef respectively（p0.05）. Protein had a significantly higher content of 18.20%（p0.05）,compared with market beef of 15.57%. The total,essential,and non-essential amino acids were 16.31,7.83,8.48g/100g respectively. In addition,the EAA/TAA and EAA/NEAA were 48.05% and 92.56% respectively. On the other hand,differences between color,water losing rate,water holding capacity,shear force values and structures were remarkable. In conclusion,the hybrid combination had better quality than the beef from market. The hybrid combination with good water holding capacity,cooked meat percentage,shear force and low fat content as well as rich amino acid,had great potential for the exploitation of meat with high economic value.