新疆褐牛不同部位肉品质特性研究

Study on Meat Quality Characteristics of Different Parts of Xinjiang Brown Cattle

为了研究新疆褐牛不同部位肉质特性,本试验选取统一饲养条件下新疆褐牛的脖肉、上脑、外脊、里脊等13个部位分别对其进行理化指标(蒸煮损失、剪切力、pH值及肉色)、营养品质(脂肪、蛋白质和水分含量)的测定及不同理化指标对大理石花纹相关性分析。结果表明,除p H值外,综合各部位理化指标、营养物质含量差异显著(P<0.05),以里脊、板腱肉质好,而辣椒条较差;大理石花纹对蒸煮损失、蛋白质含量、脂肪覆盖等级有极显著影响(P<0.01),对pH值有显著影响(P>0.05),对肉色、剪切力、BPI无显著影响。

Unified breeding conditions,selecting 13 parts of Xinjiang brown cattle neck meat( on the brain,the outer ridge,loin,etc.) to determine the physical and chemical indexes (cooking loss,shear force,pH value and natural) and nutritional quality (fat,protein and the moisture content),anal-yzed the correlation of different physical and chemical indicators of marbling,in order to study the meat quality characteristics of different parts of Xinjiang brown cattle.The results showed that in addition to the pH value,significant differences were found in other indexes of different parts (P<0.05), with fillet,tendon meat were good,hot pepper strips was poorer.Marble pattern had significant effects on cooking loss,protein content and fat coverage(P<0.01),pH value(P>0.05),but had no significant effects on meat color,shear force and BPI.