中国畜牧兽医2011，Vol.38Issue(2)：205-208,4.
牛胴体部位肉营养成分和理化指标差异性分析
Analyzing Nutrients and Physicochemical Index of Beef Carcass Cuts
摘要
Abstract
Ten Horqin oxes with 24 months old were selected. The Nutrients, tenderness, pH and objective color of blade bolar, chuck tender, blade oyster, neck, highrib, ribeye, striploin, tenderloin were measured. By statistical analysis, the results showed that protein, fat, moisture, tenderness, pH and a* , respectively, were affected by different location (P＜0.05).L* and b* were not affected by cuts(P＞0.05). Protein, fat, moisture, tenderness and objective color of blade bolar and blade oyster were almost the same as middle high-grade cuts', no significant difference(P＞0.05) ,and the values of these cuts should be excavated.关键词
科尔沁牛/胴体部位肉/营养成分/嫩度/肉质分类
轻工纺织引用本文复制引用
孙晓明,张佳程,卢凌,张松山,孙宝忠..牛胴体部位肉营养成分和理化指标差异性分析[J].中国畜牧兽医,2011,38(2):205-208,4.基金项目
现代农业产业技术体系建设专项资金资助. （）
