牦牛肉品质研究进展

doi:10.16431/j.cnki.1671-7236.2024.08.018

摘要/Abstract

摘要： 牦牛素有"高原之舟"的美誉,牦牛肉则是青藏高原牧民生活中最主要的肉类之一。牦牛肉具有高蛋白、低脂肪、富含多种氨基酸等特点,属于天然的绿色食品。受地理环境制约,牦牛只能生活在高海拔地区,生产规模一直无法扩大,牦牛肉产量无法提高,因此明析牦牛肉品质特性对于牦牛肉产品开发及肉品质调控具有重要的指导意义。牦牛品种多样,不同地区牦牛肉营养成分存在差异,不同品种牦牛肉的蛋白质、脂肪、矿物质及维生素等含量不同,不同年龄牦牛肉化学组成、pH、剪切力、滴水损失、蒸煮损失也不相同,肌肉部位不同造成相关指标存在差异;从食品安全性来说,牦牛肉中的重金属残留、微生物指标和兽药残留检测结果均符合国家标准,是消费者可选择的安全放心肉类。作者以近些年与牦牛肉品质相关的研究为基础,从营养品质、食用加工品质及安全性几方面系统综述了牦牛肉品质特性,结果表明牦牛肉具有营养价值高、安全无污染等优势,但同时具有感官、食用品质口感较差的缺点。但整体来讲,牦牛肉品质较好,但仍需进一步调控。

关键词: 牦牛; 肉品质; 营养品质; 食用加工品质; 安全性

Abstract: Yak is known as the "Boat of the plateau",and yak meat is one of the most important meats in the life of Tibetan plateau herders.Yak meat is high in protein,low in fat,rich in many kinds of amino acids,etc.It is a natural green food.Due to geographical constraints,yaks can only live in high altitude areas,so the production scale can’t be expanded and the yak meat yield can’t be increased.Therefore,clarifying the quality characteristics of yak meat is of great significance for the development of yak meat products and the regulation of meat quality.Yak breeds are diverse,and there are differences in the nutritional composition of yak meat in different regions.The protein,fat,mineral,and vitamin contents of yak meat vary among different breeds,and the chemical composition,pH,shear force,drip loss,and cooking loss of yak meat vary among different ages.Different muscle parts lead to differences in related indicators.From the perspective of food safety,the results of detecting heavy metal residues,microbial indicators,and veterinary drug residues in yak meat all comply with national standards,making it a safe and reliable meat choice for consumers.Based on recent research on the quality of yak meat,the author systematically reviews the quality characteristics of yak meat from the aspects of nutritional quality,edible processing quality,and safety.The results shows that yak meat has advantages such as high nutritional value,safety,and pollution-free,but also has disadvantages such as poor sensory and edible quality and taste.But overall,the quality of yak meat is good,but further regulation is still needed.

Key words: yak; meat quality; nutritional quality; food processing quality; safety

中图分类号:

S823.8⁺5

娄新建, 马万浩, 郝力壮, 刘书杰, 马世科, 拜彬强. 牦牛肉品质研究进展[J]. 中国畜牧兽医, 2024, 51(8): 3394-3409.

LOU Xinjian, MA Wanhao, HAO Lizhuang, LIU Shujie, MA Shike, BAI Binqiang. Progress of Yak Meat Quality Research[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(8): 3394-3409.

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