年龄对牦牛平滑肌食用品质的影响及其相关性分析

Edible quality changes and the correlation of yak rumen smooth muscle during different age stages

以1~6岁牦牛瘤胃平滑肌为试验原料,测定不同年龄下其瘤胃平滑肌含水率、持水力、蒸煮损失、剪切力和质构等指标的变化,并对年龄与各食用品质指标进行相关性分析。结果表明:随牦牛年龄的增加,其瘤胃平滑肌的含水率、持水力、内聚性、弹性和胶着性显著减小(P<0.05);蒸煮损失、剪切力、硬度和咀嚼性显著增大(P<0.05)。相关性分析表明年龄与瘤胃平滑肌各指标显著相关(P<0.01)。综合来看,随牦牛年龄增加其瘤胃平滑肌的食用品质下降,选择适宜的屠宰年龄可使牦牛平滑肌具有较好的食用品质。

In order to investigate the edible quality change and correlation of yak rumen smooth muscle under different age. Water content, water holding capacity, cooking loss, shear force, and texture of yak rumen smooth muscle from 1~6 years-old yaks were measured. The results showed that with the increase of age, water content, water holding capacity, cohesiveness, springiness, and gumminess of yak rumen smooth muscle significantly decreased (P<0.05);cooking loss, shear force, hardness, and chewiness of yak rumen smooth muscle also significantly increased (P<0.05). Correlation analysis indicated that there were significantly correlation of yak age with water content, water holding capacity, cooking loss, shear force, and texture (P< 0.01 ). In summary, the yak rumen smooth muscle edible quality decreased with the age increasing. Therefore yak rumen smooth muscle would have a suitable edible quality by slaughter at a right age.