年龄对云南本地牛肉品质的影响

为了研究年龄对云南本地牛肉食用品质和营养成分的影响,选取9月龄、18月龄和30月龄的云南本地阉牛共9头(每年龄各3头),对其食用品质和营养成分相关指标进行测定。实验结果表明,三个年龄云南本地牛的剪切力值、色差a*值和b*值差异显著(p<0.05),蒸煮损失、失水率、p H和色差L*值差异不显著(p>0.05),9月龄和30月龄牛的剪切力值显著高于18月龄牛(p<0.05)。18月龄和30月龄牛的a*值和b*值显著地高于9月龄牛(p<0.05),而L*值没有表现出随年龄变化的规律性,蒸煮损失和失水率虽不存在显著差异,但是随年龄的增加呈现出下降的趋势。三个月龄牛的水分、脂肪和灰分之间存在显著差异(p<0.05),9月龄云南本地牛的水分含量最高为75.84%,分别比18月龄和30月龄牛水分含量高4.37%和7.64%,18月龄和30月龄牛的脂肪含量分别比9月龄牛高4.11%和7.50%,9月龄和18月龄本地牛灰分含量相同,均显著的低于30月龄牛0.12%(p<0.05)。年龄对云南本地牛的肉品质和营养成分有显著影响,其中对牛肉嫩度、色泽、水分和脂肪含量影响最为显著。此实验为进一步研究云南本地牛的肉品质提供了理论参考价值。 

Effect of age on meat quality of local steer from Yunnan province

To investigate the effects of age on meat qualities and nutrition of Yunnan local steer,9 meat samples were taken from 9 steers,whose ages were 9 months,18 months and 30 months(3 steers per age group).Meat qualities and nutrition were measured. The results showed that shear force,a* and b* were significantly different(p<0.05) compared within the 3 groups,meanwhile,cooking loss,water loss,p H and L* had no notable differences. The shear force of group 9 months and 30 months were significantly higher than group 18 months,a* and b* of group 18 months and 30 months were significantly higher than group 9 months. L* showed no regularities,cooking loss and water loss showed no notable differences,but they showed down trend with the steers' aging. There were significant differences on water content,fat content and ash content(p<0.05). The water content of group 9 month was 75.84%,which was 4.37% higher than group 18 months and 7.64% higher than group 30 months. Fat content of group 18 months and 30 months were 4.11% and 7.50% higher than group 9 months. Ash contents of group 9 months and 18 months were the same,which was 0.12%(p <0.05)lower than group 30 months. Meat qualities and nutrition of Yunnan local steer were significantly influenced by ages,especially tender,color,water and fat content. This research provided a theoretical reference for further study on meat quality and nutrition of Yunnan local steer.