CAJ | 학술논문

从牦牛肉化学组成、营养价值、食用品质、技术品质及卫生品质等方面总结了近年来人们对牦牛肉品质特性的研究。作为中国西部肉类蛋白的重要来源,牦牛肉具有安全、高蛋白、低脂肪、良好的氨基酸和脂肪酸组成等优点。而有关＂牦牛肉较老＂的观点可以归因于屠宰年龄较大并且没有进行分档,宰后成熟处理对提高牦牛肉嫩度及其它肉品质效果显著。
종모우육화학조성、영양개치、식용품질、기술품질급위생품질등방면총결료근년래인문대모우육품질특성적연구。작위중국서부육류단백적중요래원,모우육구유안전、고단백、저지방、량호적안기산화지방산조성등우점。이유관＂모우육교로＂적관점가이귀인우도재년령교대병차몰유진행분당,재후성숙처리대제고모우육눈도급기타육품질효과현저。
The present paper reviewed yak meat quality characteristics from several aspects such as the composition,nutritive value,eating quality,processing quality and safety quality of yak meat in recent years.As an important source of meat protein in western China,yak meat has lots of advantages including safe,high protein content,low fat content,good amino acid balance and fatty acid profile.A perception that meat derived from yaks is less tender can be attributed to older harvested ages and without any distinction when sold to commercial market.Aging is an effective way to gain favorable changes in meat tenderness and other characteristics.