亚丁牦牛肉品质分析

Study on Yading Yak Meat Quality

为研究亚丁牦牛肉的营养及品质特性,对6头成年亚丁牦牛(5.5岁,公母各半)的肌肉组织进行常规营养成分含量、脂肪酸含量、矿物质元素含量、氨基酸含量、肉质嫩度、熟肉率测定,并与昌台牦牛肉质进行联合分析。结果表明:常规营养成分中,亚丁牦牛肉的蛋白质显著高于昌台牦牛(P<0.05);矿物质元素中,亚丁牦牛肉中钠的含量极显著低于昌台牦牛(P<0.01),而铜的含量极显著高于昌台牦牛(P<0.01);氨基酸测定中,亚丁牦牛肉的必需氨基酸占总氨基酸的比例和必需氨基酸与非必需氨基酸的比例均极显著低于昌台牦牛(P<0.01);在冈上肌中,亚丁牦牛的肉色亮度值L^*极显著高于昌台牦牛(P<0.01),而红度值a^*和黄度值b^*均极显著低于昌台牦牛(P<0.01);在背最长肌中,亚丁牦牛的红度值a^*及黄度值b^*均极显著低于昌台牦牛(P<0.01);在半腱肌中,亚丁牦牛的肉色亮度值L^*极显著高于昌台牦牛(P<0.01),而红度值a^*及黄度值b^*亚丁牦牛均极显著低于昌台牦牛(P<0.01);亚丁牦牛肉的pH值冈上肌为6.40,背最长肌为6.62,半腱肌为6.34;在药物检测中,亚丁牦牛肉中均未检测到药物残留。表明亚丁牦牛肉是具有蛋白质含量高、脂肪含量低,氨基酸含量丰富、肌肉嫩度高等特点的安全健康、无污染食品。

In order to study the nutritional and quality characteristics of Yading yak,the conventional nutritional content,fatty acids,mineral elements,amino acids,meat tenderness,and cooked meat rate of adult Yading yak beef were measured and combined with the Changtai yak beef quality results.The results showed that the protein of Yading yak was significantly higher than that of Changtai yak(P<0.05);And the sodium content of Yading yak was significantly lower than that of Changtai yak(P<0.01),the Yading yak’s content of copper was extremely significantly higher than that of Changtai yak(P<0.01). In the determination of amino acids,the proportion of essential amino acids and non-essential amino acids in Yading yak was significantly lower than that of Changtai yak(P<0.01).In the meat color brightness results,the meat color brightness value L^*was extremely significantly higher than that of Changtai yak(P<0.01),while the redness value a^* and yellowness value b^* were extremely significantly lower than those of Changtai yak(P<0.01). Longissimus dorsi results showed the redness value a^* and yellowness value b^* of the Yading yak were extremely significantly lower than those of the Changtai yak(P<0.01).In the results of the semitendinosus muscle,the meat color brightness value L^* of the Yading yak was extremely significant higher than the Changtai yak(P<0.01),and the redness value a^* and yellowness value b^* showed that the Yading yak was significantly lower than the Changtai yak(P<0.01). In the detection of Yading yak p H value,the supine muscle was 6.40±0.42,the longest dorsal muscle was 6.62 ±0.72,and the semitendinosus muscle was 6.34 ±0.79.Detection the butylene yak meat was not detected in the residue of the drug.It shows that Yading yak and Changtai yak have own advantages.At the same time,Yading beef is a safe,healthy and pollution-free food with high protein content,low fat content,rich amino acid content and high muscle tenderness.