原料肉部位对牛干巴肉质特性的影响

Effect of Different Meat Cuts on the Quality of Beef Jerky

选取(30±2)月龄云岭去势公牛6头,屠宰后经7 d低温(0~5℃)排酸,精细分割后各取500 g西冷和针扒2个部位原料肉进行肉质分析。采用腌制、烤干工艺将原料肉加工成牛干巴,测定原料肉和牛干巴水分、粗蛋白、粗脂肪、灰分含量、失水率、蒸煮损失率、pH值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、亚硝酸盐含量、剪切力、肉色和氨基酸含量。结果表明:西冷和针扒2个部位原料肉的粗蛋白含量、粗脂肪含量、灰分含量、剪切力和黄度值(b*)差异显著(P<0.05),水分含量、失水率、蒸煮损失率和亮度值(L*)、红度值(a*)差异不显著;加工成牛干巴后,2个部位水分含量、粗脂肪含量、粗蛋白含量、剪切力和L*存在显著差异(P<0.05),灰分含量、b*和a*差异不显著,pH值、TVB-N含量、亚硝酸盐含量均在合理范围内;牛干巴氨基酸含量高于原料肉,原料肉总氨基酸(total amino acid,TAA)、必需氨基酸(essential amino acid,EAA)、非必需氨基酸(non-essential amino acid,NEAA)含量差异均不显著,牛干巴TAA、EAA、NEAA含量均差异显著(P<0.05);原料肉西冷的剪切力、肌间脂肪指标均优于针扒,经相同工艺制成牛干巴后,嫩度、脂肪含量受原料肉品质影响较大。

The meat quality of sirloin and topside from carcasses of castrated male Yunling cattle aged(30±2)months,chilled at 0–5℃for 7 d after slaughter was evaluated.Either meat cut was processed into beef jerky by marination followed by roasting.The contents of moisture,crude protein,crude fat and ash,percent water loss and percent cooking loss of raw meat,as well as pH value,total volatile basic nitrogen(TVB-N)content,nitrite content,shearing force,color and amino acid composition of beef jerky were determined.Results demonstrated that the two cuts of raw meat significantly differed in contents of crude protein,crude fat and ash,shearing force and yellowness value(b*)(P<0.05)but not in moisture content,percent water loss,percent cooking loss,lightness value(L*)or redness value(a*).Beef jerkies made from the two meat cuts presented a significant difference in contents of moisture,crude fat and crude protein,shearing force and L*(P<0.05)but not in ash content,b*or a*.For both samples,pH value,TVB-N and nitrite content were all within the acceptable range.For either meat cut,amino acid contents of beef jerky were higher than those of the raw meat.No significant difference in the contents of total amino acids(TAA),essential amino acids(EAA),non-essential amino acids(NEAA)existed between the two cuts of raw meat,while the beef jerkies processed from them significantly differed in these parameters(P<0.05).Raw sirloin was superior to raw topside in terms of shearing force and intermuscular fat.Tenderness and fat content of beef jerky were greatly affected by the quality of raw meat.