不同部位牛肉烤制加工的适宜性

Roasting Suitability of Different Beef from Different Cuts

烤制是我国牛肉食用的主要方式之一,而不同部位牛肉烤制加工适宜性并不明确。本研究以牛肉上脑、腱子、辣椒条、黄瓜条、外脊、里脊、米龙和臀肉为研究对象,分析其烤制前营养品质、理化品质、加工品质及肌纤维特性和烤制后感官品质及烤制加工品质的差异,采用多元统计分析方法确定烤制加工的关键品质指标,并建立烤牛肉综合品质评价方程:Y=-0.1389X1+0.1143X2+0.3559X3+0.2622X4+0.2403X5+0.1662X6(X1~X6分别代表脂肪质量分数、凝胶硬度、肌纤维直径、剪切力、原料肉黄度b值、烤牛肉红度a值)。经烤牛肉综合品质评价方程计算牛肉烤制加工综合品质得分和K-means聚类分析得出不同部位牛肉烤制加工适宜性。结果表明,上脑适宜烤制食用,黄瓜条、外脊、里脊和米龙较适宜烤制食用,腱子、辣椒条和臀肉不适宜烤制食用。以综合品质得分为自变量、总体可接受性为因变量,建立验证回归方程y=1.6337x-0.2431(R2=0.8319),进一步证明综合品质评价模型可较好地反映不同部位牛肉的烤制加工适宜性。本实验筛选出了牛肉烤制加工的专用原料肉,可为牛肉合理化和标准化加工提供理论依据。

Roasting is one of the major ways to cook beef in China, but the roasting suitability of different cuts of beef is not clear yet. In this study, beef high rib, shank, chuck tender, silverside, striploin, tenderloin, topside and rump were analyzed for differences in their nutritional quality, physicochemical quality, color, water-holding capacity and muscle fiber characteristics as well as in sensory quality and texture properties after roasting. The key quality indexes of roast beef were determined by multivariate statistical analysis, and a comprehensive quality evaluation equation was established as follows: Y =-0.138 9 X1 + 0.114 3 X2 + 0.355 9 X3 + 0.262 2 X4 + 0.240 3 X5 + 0.166 2 X6(X1 through X6 respectively represent fat content, gel hardness, muscle fiber diameter, shear force, raw meat yellowness value b*, and roast beef redness value a*). The roasting suitability of different cuts was determined by K-means cluster analysis on the basis of the calculated comprehensive quality scores. The results showed that the high rib was more suitable for roasting than silverside, striploin, tenderloin and topside, while shank, chuck tender and rump were not suitable for roasting. A regression equation to predict the overall acceptability as a function of the comprehensive quality scores was developed as follows y = 1.633 7 x-0.243 1(R2 = 0.831 9), further proving that the comprehensive quality evaluation model could well reflect the suitability of different cuts of beef for roasting. This study can provide a theoretical basis for rational and standardized beef processing.