中国荷斯坦奶公犊不同胴体等级间产肉性能及肉质差异研究

Abstract

Abstract: The effects of carcass grade on the carcass composition and meat quality was investigated using 400 Holstein veal in China. Except for the cuts percentage in dressed carcass, the value of other traits increased with the class of carcass conformation and fat coverage. Statistically differences were found among different carcass grades in the weight of carcass, cuts, prime cuts and so on;No significant differences were found in meat quality properties from different conformation classes. Increased fat class was accompanied by greater protein content, fat content and sensory properties. Moisture, cooking losses, shear force and L* value decreased with fat class. Fat content and juiciness differ among fat classes. In conclusion, our results indicate that the EU classification system is a good discriminator of carcass composition, but it appears to be slightly related to meat quality.

Key words: veal; carcass grade; carcass composition; meat quality

CLC Number:

TS251

ZHANG Jing;ZHANG Jia-cheng;SUN Bao-zhong;LI Hai-peng;LI Huan-yi;BA Te-er. Study on Carcass Composition and Meat Quality of Holstein Veal from Different Carcass Grades[J]. , 2012, 39(5): 130-135.

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Study on Carcass Composition and Meat Quality of Holstein Veal from Different Carcass Grades

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