CAJ | 학술논문

要:对延边黄牛胴体质量等级进行完善,为胴体等级标准的建立提供前提条件,并比较不同等级延边黄牛肉肉质差异.结果表明:不同质量等级延边黄牛肉中水分、粗蛋白和粗灰分含量各组间均无显著差异,粗脂肪含量差异显著(P<0.05).不同质量等级延边黄牛肉中失水率、系水率、熟肉率、剪切力差异显著(P<0.05).牛肉质量等级越高,熟肉率和系水率越高,嫩度越好.
요:대연변황우동체질량등급진행완선,위동체등급표준적건립제공전제조건,병비교불동등급연변황우육육질차이.결과표명:불동질량등급연변황우육중수분、조단백화조회분함량각조간균무현저차이,조지방함량차이현저(P<0.05).불동질량등급연변황우육중실수솔、계수솔、숙육솔、전절력차이현저(P<0.05).우육질량등급월고,숙육솔화계수솔월고,눈도월호.
Quality grades of Yanbian yellow cattle carcass were improved in order to provide prerequisites for the establishment of carcass grading standards, and different carcass grades were compared for differences in meat quality. Different grades of beef from Yanbian yellow cattle carcass did not show significant differences in the contents of moisture, crude protein or crude ash but revealed significant differences in crude fat content, water loss rate, water-holding capacity, cooked meat yield and shear force (P<0.05). Higher grades of beef exhibited higher levels of cooked meat yield and water-holding capacity and better tenderness.