食品工业科技2018，Vol.39Issue(6)：19-24,37,7.DOI:10.13386/j.issn1002-0306.2018.06.004
新疆褐牛不同部位牛肉肌纤维类型及品质差异研究
Study on the difference of muscle fiber types and quality in different parts of Xinjiang brown cattle
摘要
Abstract
In order to study the type and quality of muscle fiber in different parts of Xinjiang brown cattle,muscle fiber and quality characteristics of beef cuts of Xinjiang brown cattle such as supraspinatus (SU),infraspinatus (IF),triceps brachii (TB),psoas major(PM),longissimus dorsi (LD),semitendinosus (ST),semimembranosus (SM) and biceps femoris (BF) were determined,and the correlation between beef quality and muscle fiber properties was studied by correlation analysis.The results showed that PM,LD and BF had the highest muscle fiber ratio of type Ⅰ,type Ⅱ A and type Ⅱ B fibers respectively.The diameter order was type Ⅱ B ＞ Ⅱ A ＞ Ⅰ.The diameters of the type Ⅰ,type Ⅱ A and type Ⅱ B fiber of PM were smaller than other parts.SU had lower b* value,IF had lower WBSF,cooking loss.TB had higher WBSF,PM had lower Warner-Bratzler shear force(WBSF),hardness,gumminess,and pH value,and had higher cohesiveness and pressing loss.LD had lower chewiness,resilience and springiness.ST had lower pressing loss,cohesiveness and resilience,and had higher L* value.SM had lower L* value and chewiness,BF had higher springiness,cohesiveness and chewiness.Muscle fiber area and diameter of type Ⅰ,ⅡA and ⅡB fibers were positive correlated to WBSF,hardness and cooking loss(p ＜ 0.05).Muscle fiber area and diameter of type Ⅰ,ⅡA and Ⅱ B fibers were negative correlated to pressing loss(p ＜0.01).The muscle fiber ratio of type Ⅰ was negative correlated to hardness and WBSF(p ＜ 0.05).The muscle fiber ratio of type ⅡB was positive correlated to WBSF (p ＜ 0.05).The results showed that the muscle parts significantly affected the quality of beef,especially tenderness.Therefore,increasing the proportion of type Ⅰ fiber,reducing the proportion of type ⅡB fiber would be beneficial to improve the beef tenderness.关键词
新疆褐牛/肌纤维类型/牛肉品质/剪切力Key words
Xinjiang brown cattle/muscle fiber type/beef quality/Warner-Bratzler shear force分类
轻工纺织引用本文复制引用
王勇峰,丰永红,万红兵,王煦,谢鹏贵,李海鹏,张松山,谢鹏,孙宝忠..新疆褐牛不同部位牛肉肌纤维类型及品质差异研究[J].食品工业科技,2018,39(6):19-24,37,7.基金项目
国家自然科学基金面上项目(31571910). （31571910）
