CAJ | 학술논문

[目的]为了解和掌握夏南牛牛肉品质特征。[方法]本研究分别选取来自泌阳县夏南牛科技开发有限公司的18月龄夏南牛公牛6头，在河南省唐河县肉联厂进行屠宰。测定背最长肌和牛霖剪切力值、肌纤维直径、肌纤维密度；肌肉颜色和多汁性。[结果]表明夏南牛背最长肌剪切力值略低于牛霖，夏南牛背最长肌和牛霖两个部位，其L＊值差异都不显著（P〉0．05），而b＊和a＊差异均比较显著（P〈0．05），背最长肌多汁性总体评价要好于牛霖。[结论]从牛肉嫩度、色泽和多汁性方面考察，夏南牛肉的商品性能均有显著改善，为夏南牛今后发展提供了科学依据。
[목적]위료해화장악하남우우육품질특정。[방법]본연구분별선취래자비양현하남우과기개발유한공사적18월령하남우공우6두，재하남성당하현육련엄진행도재。측정배최장기화우림전절력치、기섬유직경、기섬유밀도；기육안색화다즙성。[결과]표명하남우배최장기전절력치략저우우림，하남우배최장기화우림량개부위，기L＊치차이도불현저（P〉0．05），이b＊화a＊차이균비교현저（P〈0．05），배최장기다즙성총체평개요호우우림。[결론]종우육눈도、색택화다즙성방면고찰，하남우육적상품성능균유현저개선，위하남우금후발전제공료과학의거。
[Objective] To understand and grasp the beef quality characterization of Xinan Cattle. [Method]6 bulls withl8 months Xianan bulls were selected from the cattle farm of XiaNan cattle technolo gy development company. The cattle were slaughtered and processed in TangHe slaughterhouse. Shear force values, fiber diameter,density of muscle fiber,color, juice of longissimus muscle and knuckle were measured. [Result]The results showed that muscle shear force values of longissimus was lower than knuckle. The L ＊ value of longissimus muscle and knuckle were not significantly different （ P 〉0.05）, while the difference of a ＊ and b ＊ value were significant （ P 〈0.05）. The juicy of longissimus muscle was better than knuckle. [Result]The commodity performance of Xianan cattle was significantly increased from the aspects of beef tenderness, color and juiciness,which would provide scientific proof for the further development of Xianan cattle.