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Position: Home > Articles > Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts China Animal Husbandry & Veterinary Medicine 2011,38 (2) 205-208

牛胴体部位肉营养成分和理化指标差异性分析

作  者:
孙晓明;张佳程;卢凌;张松山;孙宝忠
单  位:
中国农业科学院北京畜牧兽医研究所;青岛农业大学食品科学与工程学院
关键词:
科尔沁牛;胴体部位肉;营养成分;嫩度;肉质
摘  要:
试验选取10头24月龄的科尔沁公牛,对其肩肉、辣椒肉、板腱、脖肉、上脑、眼肉、外脊、里脊等部位肉进行营养成分、理化指标测定,并对数据进行统计分析。结果表明,粗蛋白质、粗脂肪、水分、嫩度、pH、a*值在不同部位间差异显著(P<0.05);反映肉色的L*值和b*值在不同部位间差异不显著(P>0.05);牛前部肉中肩肉和板腱的蛋白质、脂肪、水分和嫩度、肉色与中部高档部位肉很相近,无显著性差异(P>0.05),这些部位肉的价值有待进一步挖掘。
译  名:
Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts
作  者:
SUN Xiao-ming 1,2,ZHANG Jia-cheng1,LU Ling2,ZHANG Song-shan2,SUN Bao-zhong2 (1.Food Science Department of Qingdao Agricultural University,Qingdao 266109,China;2.Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
关键词:
Horqin carcass;carcass cuts;nutrients;tenderness;meat quality
摘  要:
Ten Horqin oxes with 24 months old were selected.The Nutrients,tenderness,pH and objective color of blade bolar,chuck tender,blade oyster,neck,highrib,ribeye,striploin,tenderloin were measured.By statistical analysis,the results showed that protein,fat,moisture,tenderness,pH and a*,respectively,were affected by different location(P<0.05).L* and b* were not affected by cuts(P>0.05).Protein,fat,moisture,tenderness and objective color of blade bolar and blade oyster were almost the same as middle high-grade cuts',no significant difference(P>0.05),and the values of these cuts should be excavated.

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