云岭牛不同解剖部位肉品质评价
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摘要
为了明确云岭牛不同解剖部位肉的品质特性,本试验测定了云岭牛冈上肌(SU)、冈下肌(IF)、臀三头肌(TB)、菱形肌(RH)、颈腹侧锯肌(SVC)、夹肌(SP),中部胴体的腰大肌(PM)、背最长肌(LD)、背阔肌(LA),后部胴体的半膜肌(SM)、半腱肌(ST)、股二头肌(BF)、臀中肌(GM)、股直肌(RF)、股外侧肌(VL)和阔筋膜张肌(TFL)共16个解剖部位肉的压力失水率、蒸煮损失、剪切力、pH、亮度(L*)、红度(a*)、黄度(b*)、粗蛋白质、脂肪、水分10项品质指标,并通过方差分析、相关性分析和标准化分析研究其品质特性。结果显示,云岭牛不同解剖部位肉之间的10项品质指标均存在显著差异(P<0.05)。冈上肌、冈下肌、腰大肌、颈腹侧锯肌和阔筋膜张肌的嫩度较好,其剪切力均低于4kg。夹肌、半腱肌和股外侧肌的保水性较差,半腱肌的L*值最高。相关性分析结果表明,剪切力和压力失水率、蒸煮损失呈显著正相关。标准化分析发现,背最长肌和半腱肌具有相似的品质特征;股二头肌、臀中肌和股外侧肌具有相似的品质特征。结果表明,部位因素对云岭牛肉品质具有显著影响,云岭牛胴体前部肉品质较好,可以作为开发高档产品的原料来源。
In order to define the quality characteristics of different anatomical locations of Yunling cattle,the pressing loss rate,cooking loss rate,shear force,pH,L*value,a*value,b*value,crude protein content,crude fat content and moisture of supraspinatus(SU),infraspinatus(IF),triceps brachii(TB),rhomboideus(RH),serratus ventraliscervicis(SVC),splenius(SP),psoas major(PM),longissimus dorsi(LD),latissimus dorsi(LA),semimembranosus(SM),semitendinosus(ST),biceps femoris(BF),gluteus medius(GM),rectusfemoris(RF),vastus lateralis(VL),tensor fasciae latae(TFL)from Yunling cattle carcass were determined.The quality traits of Yunling cattle meat among different anatomical locations were analyzed using variance,correlation and standardization analysis.The result showed that there were significant differences in quality traits among various anatomical locations(P<0.05).The SU,IF,PM,SVC and TFL had higher tenderness comparing to other muscles with shear force values less than 4kg,while the water holding capacity of SP,ST and VL was poorer than other muscles.The ST had the highest L*value among all muscles.There was significantly positive correlation between shear force and pressing loss,cooking loss rate.The LD and ST had similar quality characteristic,while BF,GM and VL had similar quality characteristic.It was showed that different parts of muscle had signifi-cant effect on Yunling cattle meat quality.The quality of forequarter meat was better,which could be used to develop high-end products.
In order to define the quality characteristics of different anatomical locations of Yunling cattle,the pressing loss rate,cooking loss rate,shear force,pH,L*value,a*value,b*value,crude protein content,crude fat content and moisture of supraspinatus(SU),infraspinatus(IF),triceps brachii(TB),rhomboideus(RH),serratus ventraliscervicis(SVC),splenius(SP),psoas major(PM),longissimus dorsi(LD),latissimus dorsi(LA),semimembranosus(SM),semitendinosus(ST),biceps femoris(BF),gluteus medius(GM),rectusfemoris(RF),vastus lateralis(VL),tensor fasciae latae(TFL)from Yunling cattle carcass were determined.The quality traits of Yunling cattle meat among different anatomical locations were analyzed using variance,correlation and standardization analysis.The result showed that there were significant differences in quality traits among various anatomical locations(P<0.05).The SU,IF,PM,SVC and TFL had higher tenderness comparing to other muscles with shear force values less than 4kg,while the water holding capacity of SP,ST and VL was poorer than other muscles.The ST had the highest L*value among all muscles.There was significantly positive correlation between shear force and pressing loss,cooking loss rate.The LD and ST had similar quality characteristic,while BF,GM and VL had similar quality characteristic.It was showed that different parts of muscle had signifi-cant effect on Yunling cattle meat quality.The quality of forequarter meat was better,which could be used to develop high-end products.
引文
[1]杨凯,亐开兴,杨世平,等.云岭牛的生长发育及育肥性能研究[A].第十届(2015)中国牛业发展大会[C].2015.
[2]张继才.BMY牛简介[J].中国牛业科学,2009,35(5):97-98.
[3]Jung E Y,Hwang Y H,Joo S T.Muscle profiling to improve the value of retail meat cuts[J].Meat Science,2016,120:47-53.
[4]张丽,黄彩霞,孙宝忠,等.标准化法和主成分法评估牦牛不同部位分割肉品质[J].农业工程学报,2014,30(16):290-295.
[5]Ahnstrm M L,Hunt M C,Lundstrm K.Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups[J].Meat Science,2012,90(3):528-535.
[6]牛蕾,张志胜,李海鹏,等.中国西门塔尔牛不同部位肉品质评定[J].中国畜牧兽医,2011,38(3):217-220.
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[8]保善科,张丽,孔祥颖,等.不同部位高原牦牛肉品质评价[J].畜牧兽医学报,2015(3):388-394.
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[11]中国国家标准化委员会.NY/T 1333-2007《畜禽肉质的测定》[S].2007.
[12]中国国家标准化委员会.NY/T 1180-2006《肉嫩度的测定——剪切力测定法》[S].2006.
[13]中国国家标准化委员会.GB/T 5009.5-2003《食品中蛋白质的测定》[S].2003.
[14]中国国家标准化委员会.GB/T 9695.7-2008《肉与肉制品—总脂肪含量测定》[S].2008.
[15]中国国家标准化委员会.GB/T 9695.15-2008《肉与肉制品—水分含量测定》[S].2008.
[16]Calkins C R.Ranking of beef muscles for tenderness[D].Nebraska:Universidad de Nebraska,2007.
[17]Chávez A,Pérez E,Rubio M S,et al.Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes[J].Meat Science,2012,91(2):160-164.
[18]Moon S S,Seong P N,Jeong J Y.Evaluation of meat color and physiochemical characteristics in forequarter muscles of holstein steers[J].Korean Journal for Food Science of Animal Resources,2015,35(5):646.
[19]Lepper-Blilie A N,Berg E P,Germolus A J,et al.Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts[J].Meat Science,2014,96(1):419-422.
[20]Belew J B,Brooks J C,McKenna D R,et al.WarnerBratzler shear evaluations of 40bovine muscles[J].Meat Science,2003,64(4):507-512.
[21]Dubost A,Micol D,Picard B,et al.Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality[J].Meat Science,2013,95(3):555-561.
[22]Grayson A L,Lawrence T E.Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness[J].Meat Science,2013,95(1):36-41.
[23]Mcewan R,Unruh J,Houser T,et al.Effects of postmortem age and freezing on Warner-Bratzlershear force of six muscles from the beef hindquarter[J].Meat Science,2016(112):143.
[24]Anderson M J,Lonergan S M,Fedler C A,et al.Profile of biochemical traits influencing tenderness of muscles from the beef round[J].Meat Science,2012,91(3):247-254.
[25]吴斌.牛肉食用品质评价与后躯分割增值方法研究[D].北京:中国农业科学院,2011.
[2]张继才.BMY牛简介[J].中国牛业科学,2009,35(5):97-98.
[3]Jung E Y,Hwang Y H,Joo S T.Muscle profiling to improve the value of retail meat cuts[J].Meat Science,2016,120:47-53.
[4]张丽,黄彩霞,孙宝忠,等.标准化法和主成分法评估牦牛不同部位分割肉品质[J].农业工程学报,2014,30(16):290-295.
[5]Ahnstrm M L,Hunt M C,Lundstrm K.Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups[J].Meat Science,2012,90(3):528-535.
[6]牛蕾,张志胜,李海鹏,等.中国西门塔尔牛不同部位肉品质评定[J].中国畜牧兽医,2011,38(3):217-220.
[7]Hildrum K I,Rdbotten R,Hy M,et al.Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force[J].Meat Science,2009,83(2):302-307.
[8]保善科,张丽,孔祥颖,等.不同部位高原牦牛肉品质评价[J].畜牧兽医学报,2015(3):388-394.
[9]Hunt M R,Garmyn A J,O’Quinn T G,et al.Consumer assessment of beef palatability from four beef muscles from USDA choice and select graded carcasses[J].Meat Science,2014,98(1):1-8.
[10]中国国家标准化委员会.GB/T 19477-2004牛屠宰操作规程[S].2004.
[11]中国国家标准化委员会.NY/T 1333-2007《畜禽肉质的测定》[S].2007.
[12]中国国家标准化委员会.NY/T 1180-2006《肉嫩度的测定——剪切力测定法》[S].2006.
[13]中国国家标准化委员会.GB/T 5009.5-2003《食品中蛋白质的测定》[S].2003.
[14]中国国家标准化委员会.GB/T 9695.7-2008《肉与肉制品—总脂肪含量测定》[S].2008.
[15]中国国家标准化委员会.GB/T 9695.15-2008《肉与肉制品—水分含量测定》[S].2008.
[16]Calkins C R.Ranking of beef muscles for tenderness[D].Nebraska:Universidad de Nebraska,2007.
[17]Chávez A,Pérez E,Rubio M S,et al.Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes[J].Meat Science,2012,91(2):160-164.
[18]Moon S S,Seong P N,Jeong J Y.Evaluation of meat color and physiochemical characteristics in forequarter muscles of holstein steers[J].Korean Journal for Food Science of Animal Resources,2015,35(5):646.
[19]Lepper-Blilie A N,Berg E P,Germolus A J,et al.Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts[J].Meat Science,2014,96(1):419-422.
[20]Belew J B,Brooks J C,McKenna D R,et al.WarnerBratzler shear evaluations of 40bovine muscles[J].Meat Science,2003,64(4):507-512.
[21]Dubost A,Micol D,Picard B,et al.Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality[J].Meat Science,2013,95(3):555-561.
[22]Grayson A L,Lawrence T E.Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness[J].Meat Science,2013,95(1):36-41.
[23]Mcewan R,Unruh J,Houser T,et al.Effects of postmortem age and freezing on Warner-Bratzlershear force of six muscles from the beef hindquarter[J].Meat Science,2016(112):143.
[24]Anderson M J,Lonergan S M,Fedler C A,et al.Profile of biochemical traits influencing tenderness of muscles from the beef round[J].Meat Science,2012,91(3):247-254.
[25]吴斌.牛肉食用品质评价与后躯分割增值方法研究[D].北京:中国农业科学院,2011.