摘要
为了研究育肥牛不同部位肌肉的肉质特性,以9头安格斯×秦川育肥牛为研究对象,测定了背最长肌、三角肌、臀股二头肌、股直肌、股外侧肌和股中间肌的pH值、压力失水率、色差[亮度值(L~*值)、红度值(a~*值)、黄度值(b~*值)、色饱和度(C~*)和色调角(h~*)]、剪切力、蛋白质、脂肪和水分等肉质指标,分析了各指标间的差异,并对生鲜牛肉和煎制牛排进行了感官评价。结果表明:股外侧肌的压力失水率显著高于三角肌和股中间肌(P<0.05),臀股二头肌、股外侧肌和股直肌的蒸煮损失显著高于背最长肌和三角肌(P<0.05),三角肌的L~*值显著高于背最长肌、股中间肌和股外侧肌(P<0.05),三角肌的脂肪含量显著高于股外侧肌(P<0.05),股中间肌的水分含量显著高于三角肌(P<0.05);6个部位肌肉的美食感和总体可受性得分均大于5分,都能满足消费者对生鲜牛肉和煎制牛排的要求。
In order to study beef quality of different part of muscles from fattening cattle, nine fattening Angus × Qinchuan cattle were selected. Beef quality, such as pH, pressing loss, meat color(L~*, a~*, b~*, C~* and h~*), shear force, protein, fat and moisture of longissimus dorsi, deltoideus, gluteus biceps femoris, rectus femoris, knuckle cover, and knuckle undercut were determined. And their differences were analyzed. The sensory evaluation of fresh beef and fried beef steak was conducted. Results showed that pressing loss of knuckle cover was greater than deltoideus and knuckle cover(P<0.05). Cooking loss of gluteus biceps femoris, knuckle cover and rectus femoris were higher than longissimus dorsi and deltoideus(P<0.05). L~* of deltoideus was higher than longissimus dorsi, knuckle undercut and knuckle cover(P<0.05). Fat content of deltoideus was higher than knuckle cover(P<0.05), and moisture of knuckle undercut was higher than deltoideus(P<0.05). The scores of food sense and overall acceptability in six muscles were more than five point, and all of them can meet the consumer's requirements for fresh meat and fried steak.
引文
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