优质肉牛屠宰试验及肉品质研究

 通过对经育肥的12月龄的5头BMY（婆罗门×莫瑞灰×云南黄牛）杂交牛的屠宰试验,测定平均屠宰率为58.78%,净肉率为47.55%,肉色3±1级,脂肪色2±1级,达到了优质牛肉的标准。采样分析表明,其背最长肌与臀肌的干物质含量为23.98%,23.97%,粗蛋白20.92%,19.88%,粗脂肪1.83%,2.07%,粗灰分0.85%,0.88%,失水率平均为39.86%,系水力47.57%,风干样经脱脂后氨基酸总量为76.74%,两种鲜味氨基酸含量为19.85%,各项指标不同部位之间差异不显著(P＞0.05)。

Experiment of Slaughtering High Quality Beef Cattle and Meat Quality Investigation

Slaughtering 5 had been fatten BMY（BRAHMAN×MURRAY GREY ×YELLOW ）bulls which aged were 12 months and measured the average slaughter rate to 58.78%, clean meat rate was 47.55%, fresh color 3±1, fat color 2±1, come to the standard of high-quality beef. Meanwhile pure material of longissimus and buttocks muscle were 23.98%, 23.97%,crude protein 20.92%,19.88%, crude fat 1.83%,2.07%, crude ash 0.85%,0.88%,respectively. The average of water lose ratio was 39.86%, fasten water power was 47.57%. Among the samples which dried by air and eliminated fat the average total amino acids was 76.74%, the two kinds of flavor amino acids were 19.85%. There were no obvious difference between the difference position muscles that were collected among the measures(P＞0.05).