牛胴体部位肉营养成分和理化指标差异性分析

›› 2011, Vol. 38 ›› Issue (2): 205-208.

• 动物生产 • Previous Articles Next Articles

Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts

SUN Xiao-ming 1,2, ZHANG Jia-cheng1, LU Ling2， ZHANG Song-shan2，SUN Bao-zhong2

（1．Food Science Department of Qingdao Agricultural University,Qingdao 266109,China； 2．Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China）

Received:1900-01-01 Revised:1900-01-01 Online:2011-02-20 Published:2011-02-20
Contact: SUN Bao-zhong

Abstract

Abstract: 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．

Key words: Horqin carcass; carcass cuts; nutrients; tenderness; meat quality

CLC Number:

TS251

SUN Xiao-ming ;;ZHANG Jia-cheng;LU Ling; ZHANG Song-shan;SUN Bao-zhong. Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts[J]. , 2011, 38(2): 205-208.

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Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts

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