Distinct physicochemical characteristics of different beef from Qinchuan cattle carcass
A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, namely longissimus dorsi (LD), serratus ventralis (SV), and semitendinosus (ST).Multiple parameters ranked in the descending order of ST > SV > LD, including muscle pH,protein, ash, drip loss, cooking loss, shear force, and Hydroxyproline (Hyp).In contrast, water, fat, lightness (L*)and redness (a*) was in the opposite order.C18∶1 and C16∶0 were the main intramuscular fatty acids (FA), and C19-C22 were undetectable.The saturated fatty acids (SFA) content ranked in the descending order of LD > SV> ST, whereas unsaturated fatty acids (UFA) the opposite.The essential amino acid (EAA) content ranked in the descending order of ST > SV ≥ LD.No significant differences in the contents of mineral elements were observed in LD, SV, and ST.The ranking patterns were similar in both males and females.Together, these results revealed significant differences in physicochemical properties ofLD, SV, and ST except mineral elements.
Cattle Qinchuan breed carcass different beef physicochemical characteristics
Lin-Qiang Li Lin-Sen Zan
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi”an, Shaanxi710062 College of Animal Science and Technology, Northwest A&F University, Yangling,Shaanxi 712100, China;N
国内会议
陕西杨凌
英文
437-444
2011-05-01（万方平台首次上网日期，不代表论文的发表时间）