白牦牛产肉性能及肉质测定分析

Test and Analysis on the Producing Meat Characteristics and Meat Quality of White Yak

对18头3-4岁白牦牛进行屠宰,测定分析了产肉性能、16部位分割、营养成分、肉用品质等28个项目。结果表明,白牦牛屠宰率52.63％,高档肉块占活体比重8.79％,大理石纹丰富,系水力58.6％,熟肉率62.7％,肌纤维直径47.8μm,汁液性好,嫩度高,蛋白质216.6g/kg,脂肪15.6g/kg,矿物质10.1g/kg,均高于或接近本地黄牛,已获得绿色食品认证,具有较高的经济价值,是进行分割、加工的上佳肉食品原料。

Producing meat Characteristics, 16 position cut, nutritional content and meat quality up to 28 item of 18 head of 3-4 years old white yak were tested and analyzed after slaughtering. The results showed that carcass percentage was 52.63, the rate of fine meat rich in marbling was 8.79% , water capacity was 58.6% , the rate of prepared meat was 62.7% , the diameter of muscle fiber was 47.8μm, fine in juiciness and tenderness, protein level was 216.6g/kg, fat content was 15.6g/kg, mineral level was 10. 1g/kg. Thus, the quality of white yak meat was higher than or near to those local cattle. In addition, white yak meat have obtained attestation in the green food, and have higher economic value so that it become superior meaty food material for cutting and processing.