性别对沃金黑牛肉食用品质的影响

Effects of Gender on Meat Quality of Woking Black Cattle

为研究性别对沃金黑牛肉食用品质的影响,选择30月龄、健康、无病、发育正常的沃金黑牛公牛、母牛和阉公牛各3头,9头试验沃金黑牛的初始体重相近,同一饲养管理,饲养试验结束后屠宰,取同一西冷部位测定肉色、嫩度、加压失水率、离心失水率、滴水损失、蒸煮损失、熟肉率和pH值8个指标。结果表明,沃金黑牛的性别对嫩度、离心损失和蒸煮损失的影响差异显著(P<0.05),而其余指标在不同性别之间差异不显著(P>0.05)。综合得出,沃金黑牛肉食用品质阉公牛优于母牛,母牛优于公牛。

To study the effect of gender on meat quality of Woking black cttle.Three normal,healthy,30-month-old Woking bulls,cows and steers 8 indexes including meat color,tenderness,pressing loss,centrifugation loss,drip loss,cooking loss,cooked meat percentage and pH.The results showed that the effects of gender on tenderness,centrifugation loss and cooking loss were significant (P<0.05),but the other indexes were not significant (P>0.05).The results show that the beef quality of Woking black cattle is better than that of steers and that of cow is better than that of bull.