肉类研究2018，Vol.32Issue(3)：12-17,6.DOI:10.7506/rlyj1001-8123-201803003
云南牛干巴肉质特性与食用品质相关性分析
Correlation Analysis between Meat and Eating Quality of Dry-Cured Beef from Yunnan Province
摘要
Abstract
Six samples of dry-cured beef from each of four regions of Yunnan province, Jiangcheng, Simao; Daguan, Zhaotong; Weishan, Dali; and Xudian, Kunming, made from the meat of small-sized yellow cattle using different processes were collected for the analysis of the correlation between eating and meat quality. The results demonstrate that the pH value of the samples ranged from 5.41 to 5.88, the sodium chloride content varied from 2.25% to 3.47%, and the nitrite content was below the national and local standard limits. brightness value (L*) was significantly positively correlated to tenderness, aroma, chewiness, meaty odor, taste, consumer liking and overall acceptance (P < 0.05). yellowness value (b*) had a significant positive correlation to meat color (r = 0.991, P < 0.01). Total volatile base nitrogen (TVB-N) content exhibited a significantly negative correlation to tenderness and aroma (P < 0.05) and consumer liking (r = ?0.994, P < 0.01) and overall acceptance (r = ?0.998, P < 0.01). Shear force was significantly negatively correlated to tenderness, aroma, chewiness, consumer liking and overall acceptance (P < 0.05). Fat content was significantly positively correlated to chewiness and taste (P < 0.05). But pH value, moisture, crude protein, ash, nitrite, and sodium chloride content had no significant correlation to eating quality (P > 0.05). The Weishan sample had the lowest L* and b*, chewiness, tenderness, aroma, taste and overall acceptance and highest TVB-N content and shear force. The Jiancheng sample had the highest L* and b* and lowest TVB-N content and shear force as well as best sensory quality. In summary, L* and b*, shear force and fat content can be used as key indicators to evaluate the eating quality of dry-cured beef.关键词
牛干巴/肉质特性/感官评价/相关性分析Key words
dry-cured beef/meat quality/sensory evaluation/correlation analysis分类
轻工纺织引用本文复制引用
高月娥,杨凯,王喆,刘彦培,李乔仙,王安奎..云南牛干巴肉质特性与食用品质相关性分析[J].肉类研究,2018,32(3):12-17,6.基金项目
云南省院省校科技合作项目(2016IB009) （2016IB009）
云南省现代农业(肉牛)产业技术体系建设专项(2017KJTX0015) （肉牛）
公益性行业(农业)科研专项(201203008) （农业）
