吉安牛屠宰性能及肉品质测定

Determination of carcass characteristics and meat quality of Ji’an cattle

试验旨在测定吉安牛的屠宰性能和肉品质,系统评价其肉用潜力。选取育肥后的吉安牛阉牛6头测定其体尺、屠宰性能、产肉性能及肉品质。结果显示:试验牛平均体重332.58 kg、体高112.83 cm、十字部高112.50 cm、体直长118.67 cm、体斜长121.17 cm、胸围181 cm、管围17.33 cm。相关性分析表明,体重与体高、十字部高、体直长、体斜长、头长均存在显著相关(P<0.05)。试验牛平均胴体重188.2 kg、屠宰率56.62%、产肉率43.60%、胴体产肉率77.01%、胴体肉骨比4.35、眼肌面积78.94 cm2。右半胴体分割后高档肉10.81 kg、占比11.48%、后腿肉20.39 kg、占比21.66%,优质肉31.20 kg、占比33.14%。背最长肌熟肉率66.73%,嫩度67.59 N,pH45 min值为5.89;含水分66.96%、脂肪11.57%、蛋白质20.25%、总氨基酸17.73%、必需氨基酸6.97%、必需氨基酸占总氨基酸的39.33%。研究表明,吉安牛屠宰率和高档肉产率较高、肌内脂肪含量高、嫩度好、肉质良好,具有较好的肉用潜力。

The experiment was to determine the slaughter performance and meat quality of Ji’an cattle and systematically evaluate meat potential. Six Ji’an cattle steers with intensive fattening were selected to measure their body size, carcass characteristics and meat quality. The results showed that the body weight of Ji’an cattle steers was 332.58 kg, wither height was 112.83 cm, cross height was 112.50 cm, body length was 118.67 cm, oblique length was 121.17 cm, heart girth was181 cm, and cannon circumference was 17.33 cm. There were significant correlations between wither height, cross height,body length, oblique length, head length and body weight(P<0.05). The test beef carcass weight was 188.2 kg, dressing percentage was 56.62%, the meat percentage was 43.60%, dressing percentage of carcass was 77.01%, meat to bone ratio was 4.35, the eye muscle area were was 78.94 cm2. After the right half carcass was cut, high-grade meat was 10.81 kg,accounting for 11.48%, hind leg meat was 20.39 kg, accounting for 21.66%, high-quality meat was 31.20 kg, accounting for 33.14%. The cooked meat rate of the longissimus dorsi was 66.73%, the tenderness was 67.59 N, and the pH45minwas5.89, the moisture content was 66.96%, the ether extract was 11.57%, the crude protein was 20.25%, the total amino acids were 17.73%, the essential amino acids were 6.97%, and the ratio of the essential amino acids to the total amino acids was39.33. The study indicates that Ji’an cattle have high dressing percentage and high-grade meat yield, high intramuscular fat content, low tenderness and good carcass characteristics and meat quality.