【摘要】 对年龄2周岁左右的12头青海牦牛肉的食用品质及安全性指标进行了系统研究。结果表明：牦牛肉食用品质较好，肉质安全，无污染。具有肌红蛋白含量高、亲水率高、多汁性好，香味浓郁，肉质细嫩，口感适宜等特性。肉中肌红蛋白含量极显著高于黄牛(P＜0．01)，肉中重金属元素和有毒有害物质限量均符合GB18406．3和NY5044的要求，是生产优质牛肉制品的原料，也是一种具有较高生物学价值的安全的肉食品，具有很大的开发价值。更多还原

【Abstract】 The meat quality and food safety of 12 Qinghai yaks at the age of 2 years old were analyzed systematically.The results showed that yak meat,the high quality and safe food without contaminations, has the abundant myoglobin,higher water holding capacity,juiciness,and the better organoleptic proper- ties.Myoglobin content of yak meat was greater than that of yellow cattle,contents of heavy metal,toxic and harmful materials in yak meat accorded with the standards of GB18406． 3 and NY5044,as the prime meat for high quality meat product processing,yak meat demonstrated the great potential of development and safe food with high biological values.更多还原