【摘要】 [目的]对去势牦牛和公牦牛在不同年龄的食用品质进行分析,并为其开发利用提供理论基础依据。[方法]以甘南去势牦牛(含4岁、5岁)为试验组,普通公牦牛(含4岁、5岁)为对照组,宰后均选取背最长肌为实试验材料,对其肉用品质和营养品质进行测定。[结果]同年龄的去势牦牛肉的pH值、剪切力、熟肉率与公牦牛之间无明显差异;L*值、a*值、失水率高于公牦牛,b*值低于公牦牛;水分、蛋白质低于公牦牛,脂肪含量高于公牦牛,氨基酸的总量低于公牦牛肉。不同年龄的去势牦牛肉及公牦牛肉,4岁牦牛肉与5岁牦牛肉的pH值并无较大差异;其L*值、a*值、b*值、剪切力及失水率均低于5岁牦牛肉,熟肉率高于5岁牦牛肉;水分、灰分、脂肪含量均低于5岁牦牛,蛋白含量高于5岁牦牛,4岁与5岁牦牛肉的氨基酸总量差异也不明显。[结论]去势牦牛肉具有色泽鲜红,嫩度高,易于咀嚼的特点,加工性能较好、出品率高。与5岁牦牛相比,4岁年龄的牦牛肉色泽、嫩度、多汁性较好,持水性较高,具有较好的营养开发利用价值。更多还原

【Abstract】 [Objective]The edible quality of castrated yak and male yak at different ages was analyzed,and the theoretical basis was provided for its development and utilization.,Methods〗It was took Gannan castration yak(including 4 years old and 5 years old)as the experimental group,the common male yak(including 4 years old and 5 years old)as the control group.Both physical and nutritional qualities of meat were measured.[Results]At the same age standard,the pH value,shearing force and cooked meat yield between the castrated yak meat and the male yak meat had no significant difference.The L* value,a*value fat content,and water loss rate of the castrated yak meat was higher than the male yak’s.On the contrary,the b*value,moisture,protein content and the total amount of amino acids of the castrated yak meat was lower than the male yak meat The pH0 values had no significant difference in both castrated yak meat and public yak meat between different ages(4-year-old and 5-year-old).The L* value,a*value,b* value,shearing force and water loss rate of the 5-year-old yak meat were lower than that of yak meat aged 5.The cooked meat rate of the yak meat of 4 years old was higher than the 5-year-old yak meat.The 4-year-old yak meat’s water,ash and fat content were lower compared to those Yak aged 5,while the protein content was higher than 5-year-old yak meat.The total amino acid content of yak meat between 4 and 5 years old had on obvious difference.更多还原