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牛肉品质对牛排食用品质影响的研究报告

作者：

左秀丽;左秀峰;罗欣

单位：

山东农业大学;莒南县畜牧局;临沂临港经济开发区农业局

关键词：

剪切力值;嫩度;多汁性;牛排;大理石花纹A4级

摘要：

检测肉牛品种、月龄、大理石花纹等级对牛排食用品质的的影响,采用"01"评分法对牛排的嫩度、风味、多汁性权重进行确定。实验结果表明,在牛排食用品质中,三个指标的权重分别为0.50、0.38、0.12,牛肉嫩度在牛排食用品质中所占权重最高,大理石花纹A5与A4之间差异性不显著。而A5、A4与A2之间差异极显著。结果表明,在中国生产A4级的牛肉就能满足国人消费,过量的大理石花纹对牛肉食用品质没有提高,反而增加人体对脂肪的过量摄入。

译名：

Research on Effect of Beef Quality on Steak Edible Quality

作者：

ZUO Xiu-li;ZUO Xiu-feng;LUO Xin;Agriculture Bureau of Lingang Economic Development Zone,Linyi;Animal Husbandry Bureau of Junan Country;Shandong Agricultural University;

关键词：

shear force value;;tenderness;;juicy;;steak;;marbling A4 class

摘要：

The effects of beef cattle variety,age and marbling grade on the quality of steak were measured,and the weight of tenderness,flavor and juicy of the steak were determined by the "01" score method.The results showed that the weight of the three indexes was 0.50,0.38 and 0.12 respectively.The weight of beef tenderness was the highest in the quality of the steak,and the difference between the marbling A5 and the A4 was not significant.The difference between A5,A4 and A2 were highly significant.The results suggested that the production of A4 grade beef in China can satisfy the consumption of the Chinese people.Excessive marble pattern does not improve the quality of beef,but increases the excessive intake of fat.

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牛肉品质对牛排食用品质影响的研究报告

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