摘要
[目的]为肉牛屠宰企业开发犊牛肉市场提供技术参数。[方法]选取育肥后2-6月龄奶公牛犊25头进行屠宰测定和牛肉品质指标测定以及营养成分分析。[结果]犊牛平均屠宰率为55.33%,净肉率39.9%,胴体出肉率73.28%;高档部位肉、后腿部位肉、小腿肉占胴体比率分别为19.08%、11.28%、5.31;犊牛肉水分含量：75.39%,蛋白质含量：19.36%,脂肪含量：2.66%。排酸72 h和96 h犊牛肉（外脊）剪切力值分别为3.44 kg、3.17 kg;肉色值a＊值分别为19.67、16.86,L＊值分别为41.48,43.05,pH值分别为5.51,5.74,四项指标统计分析结果均显示差异极显著。[结论]犊牛肉肉质细嫩,肉色浅淡,富含风味系游离氨基酸和功能性氨基酸,微量元素中钙、锌含量丰富。排酸96 h仍然对犊牛肉的品质产生显著性影响。
【Objective】To provide technical parameters for beef slaughterhouses.【Method】25 two to six months old dairy bull calves after fattened were selected to study slaughter determination and indexes of beef quality and to analyze the nutritional composition.【Result】Average carcass percentage,net meat percentage and the rate of carcass meat of the caves were 55.33%,39.9% and 73.28%,respectively.The ratio of top grade parts of the meat,hind legs meet and the leg meat of the total carcass were 19.08%,11.28% and 5.31%,respectively.The moisture content of beef calves was 75.39%,protein content：19.36% and fat content 2.66%.The shear force of the meet（outside ridge） of 72-hour cooling and 96-hour cooling was 3.44 kg and 3.17 kg,respectively.avalue of meat color were 19.67 and 16.86 and Lof meat color respectively were 41.48 and 43.05.The pH value was 5.51 and 5.74.The four indexes of statistical analysis were significantly different.【Conclusion】The calf beef were delicate and soft and the meat color were pale.Favor and functional amino acid were rich in the calf beef.The trace elements of calcium and phosphorus were abundant.96-hour cooling significantly affected the qulity of calf beef.
出处
《中国牛业科学》
2011年第4期10-14,29,共6页
China Cattle Science
关键词
奶公牛犊
屠宰测定
屠宰率
肉质分析
Dairy Bull Calf
Slaughter Determination
Dressing Percentage
Analysis of Beef Quality
