不同部位高原牦牛肉品质评价

doi:10.11843/j.issn.0366-6964.2015.03.006

Abstract

Abstract:

In order to investigate quality characteristic of different muscles from plateau yak，the cooking loss，drip loss，Warner-Bratzler shearing force，pH value，L* value，a* value and b* value of supraspinatus (SU)，psoas major (PM)，latissimus dorsi (LA)，longissimus dorsi (LD)，biceps femoris (BF)，semitendinosus (ST)，semimembranosus (SM) and quadriceps femoris (QF) from yak carcass were determined.It was found that there were significant differences between different muscles in quality traits except a* value (P<0.05).The PM，LA and ST had significantly higher tenderness comparing to other muscles (P<0.05) with lower shearing force values than 6 kg，while the water holding capacity of LA，ST，SM was poorer than other muscles.The ST had highest lightness and yellowness (L* values and b* values) among all muscles.The LD and ST had similar quality characteristic，while the BF，SM and QF had similar quality characteristic.There was significantly negative correlation between pH values and cooking loss，which indicated that the difference of water holding capacity among different muscles could be related to level of acidification.It was shown that different parts of muscle had significant effect on yak beef quality，and difference of water holding capacity could be attributed to level of acidification.

CLC Number:

TS251.5⁺2

BAO Shan-ke，ZHANG Li，KONG Xiang-ying，WANG Li，ZHOU Yu-chun，SUN Bao-zhong，YU Qun-li，WANG Fu-ning，XIE Peng，LI Hai-peng. The Quality Evaluation of Different Muscles from Plateau Yak[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2015, 46(3): 388-394.

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The Quality Evaluation of Different Muscles from Plateau Yak

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