金川多胸椎牦牛宰后肌肉色差（ΔE*）、滴水损失率及肌纤维特性分析

畜牧兽医学报

金川多胸椎牦牛宰后肌肉色差（ΔE*）、滴水损失率及肌纤维特性分析

艾鷖¹，文勇立^1*，傅昌秀²，邱翔¹，冯正平³，马定惠³，李善蓉³，杨建梅³，冉龙超³，安得科³，付如勇³

1. 西南民族大学生命科学与技术学院，成都 610041; 2. 四川省畜牧工作总站，成都 610041； 3. 四川阿坝州金川县畜牧兽医局，金川 624100

收稿日期:2012-07-16 出版日期:2013-04-23 发布日期:2013-04-23
通讯作者: 文勇立，博士，教授，主要从事家畜生态与生产研究，E-mail：wansit@163.com
作者简介:艾鷖（1984- ），男，四川成都人，硕士生，主要从事家畜生态学研究，E-mail：9530344@qq.com
基金资助:
四川省科技支撑计划（2011FZ0054；2011JZ0001）；国家科技支撑计划课题（2012BAD13B06）；四川省应用基础计划（2010JY0071）

Analysis of Color Difference (ΔE*), Water Drip Lose Rate and Muscle Fiber Characteristics of Post-Mortem Jinchuan Multi-Vertebrate Yak

AI Yi¹, WEN Yong-li^1*, FU Chang-xiu², QIU Xiang¹, FENG Zheng-ping³, MA Ding-hui³,LI Shan-rong³, YANG Jian-mei³, RAN Long-chao³, AN De-ke³, FU Ru-yong³

1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China; 2.Sichuan Province Head Station for Animal Husbandry and Veterinary Medicine, Chengdu 610041, China; 3. Sichuan Province Aba Prefecture Animal Husbandry and Veterinary Medicine Bureau, Jinchuan 624100, China

Received:2012-07-16 Online:2013-04-23 Published:2013-04-23

摘要/Abstract

摘要：

旨在分析金川多胸椎牦牛宰后肌肉特性，为遗传资源保护利用及肉品加工等提供参考。本研究测定2类牦牛宰后肌肉纤维直径、滴水损失率和肌肉色差，并与pH进行相关分析。结果显示，金川多胸椎牦牛与麦洼牦牛肌肉pH、滴水损失率未见差异（P>0.05），前者的肌纤维直径小于后者（P<0.05）。两者屠宰后肌肉亮度差（ΔL*）、红度差（Δa*）、黄度差（Δb*）的变化趋势分别与色差（ΔE*）、饱和度差（ΔC*）、色相角度差（ΔH*）的变化趋势相似；金川多胸椎牦牛的L*与pH、L*与a*未见显著相关性（P>0.05），可能与其肌肉Fe²⁺含量高有关。金川多胸椎牦牛肉色优于麦洼牦牛，肉质更加细嫩；肌肉亮度L*的变化很好地反映了肌肉颜色的变化，可以作为快速判断肉色肉质的依据。

Abstract:

The aim of this study was to study the muscle’s physiology and biochemistry characteristics and to provide data for protection and utilization of genetic resources and meat processing in yak.The difference of muscle fiber diameter, drip loss rate and muscle color were detected between two kinds of yak, and their association with pH value were analyzed. The result showed that there was no significant difference in muscle pH and water drop loss rate between the two kinds of yak(P>0.05); The muscle fiber diameter of Jinchuan Multi-vertebrate yak was less than that of Maiwa yak(P<0.05); in the two yak populations- muscle, variation trend of ΔL* , Δa* and Δb* was similar with ΔE*, ΔC* and ΔH*, respectively. There were no significant correlationship between muscle’s L* value and pH，L* and a*(P>0.05), which was related to the high Fe²⁺ content of Jinchuan Muliti-vertebrate yak’s muscle. Jinchuan Multi-vertebrate yak had better meat color than that of Maiwa yak, the former’s meat was more tender than that of the latter. The variation of L* value of yak muscle could reflects the variation of meat color well, it could be as a reference parameter to evaluate meat color and quality.

中图分类号:

S823.85

艾鷖，文勇立，傅昌秀，邱翔，冯正平，马定惠，李善蓉，杨建梅，冉龙超，安得科，付如勇. 金川多胸椎牦牛宰后肌肉色差（ΔE*）、滴水损失率及肌纤维特性分析[J]. 畜牧兽医学报, doi: .

AI Yi, WEN Yong-li, FU Chang-xiu, QIU Xiang, FENG Zheng-ping, MA Ding-hui,LI Shan-rong, YANG Jian-mei, RAN Long-chao, AN De-ke, FU Ru-yong. Analysis of Color Difference (ΔE*), Water Drip Lose Rate and Muscle Fiber Characteristics of Post-Mortem Jinchuan Multi-Vertebrate Yak[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, doi: .

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