不同部位牦牛肉品质比较分析

Comparison Analysis of Yak Meat Quality in Different Parts of Muscles

以18头舍饲育肥牦牛的背阔肌、臂三头肌、腰大肌、背最长肌、臀股二头肌、半腱肌6个部位的肌肉为研究对象,分别对其常规营养成分、矿物质元素及食用品质进行分析,研究牦牛不同肌肉部位的营养品质和食用品质之间的差异。研究结果表明:常规营养成分中,各部位除蛋白不存在显著性差异外(P>0.05),其它指标均存在差异显著(P<0.05),其中背阔肌的脂肪含量显著高于其它部位(P<0.05);从矿物质元素来看,背阔肌的Ca、Na含量较其它部位高,半腱肌的K、Mg含量较高,臂三头肌的微量元素含量较丰富;从肉的食用品质上来看,腰大肌及背最长肌嫩度较好,臀股二头肌和背最长肌的持水力较其它部位强。结果表明,不同部位的肌肉在营养品质和食用品质方面均存在很大差异,综合看来,背最长肌的肉质较好,其次为臀股二头肌,为今后肉块分割增值技术及等级评价体系的建立提供依据。

Taking the muscles of six parts of latissimus dorsi,triceps brachii,psoas major,longissimus dorsi,biceps gluteus femoris and semitendinosus of 18 fattening yaks as the research objects,the routine nutritional components,mineral elements and eating quality of the muscles in different parts of yaks were analyzed,and the differences between different quality of the muscles were studied.The results showed that there was no significant difference in protein(P>0.05),while the other indexes were significant difference,the fat content of latissimus dorsi was significantly higher than that of other parts(P<0.05).From the perspective of mineral elements,the Ca and Na content of latissimus dorsi was higher than that of other parts,the K and Mg content of semitendinosus was higher,while the microelement of triceps brachii was higher.In terms of meat eating quality,the tenderness of psoas major and longissimus dorsi was better,and the water holding capacity of biceps gluteus femoris and longissimus dorsi was stronger than that of other parts.The results showed that there were great differences in the nutritional quality,processing and eating quality of different parts of muscles.And the quality of the longissimus dorsi was better,followed by the biceps gluteus femoris,which provided the basis for the future value-added technology of meat segmentation and the establishment of grading evaluation system.