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| 杂交大额牛肉质特性研究初报 | |
| 引用本文： | 范江平,叶绍辉,葛长荣,和天宝,黄玉路. 杂交大额牛肉质特性研究初报[J]. 云南农业大学学报(自然科学版), 2005, 20(4): 600-602 |
| 作者姓名： | 范江平 叶绍辉 葛长荣 和天宝 黄玉路 |
| 作者单位： | 云南农业大学食品科技学院 云南昆明650201(范江平)，云南农业大学动物科技学院 云南昆明650201(叶绍辉，葛长荣)，云南省怒江州畜牧兽医站 云南泸水673100(和天宝)，云南省贡山县畜牧局 云南贡山673500(黄玉路) |
| 摘 要： | 选择健康、年龄1～2岁的大额牛×云南黄牛的杂交大额牛4头，对其在pH 值、失水率、剪切嫩度、熟肉率、肉色、风味等肉质特性进行了测定。结果表明：pH值在6.05～6.26，失水率在10.65%～20.94%，剪切嫩度腰大肌的值为3.08，熟肉率为63.84%。pH值、剪切嫩度、风味等指标，达到优质中高档牛肉的标准。 |
| 关 键 词： | 杂交大额牛 肉质 特性 |
| 文章编号： | 1004-390X(2005)04-0600-03 |
| 收稿时间： | 2005-01-13 |
Research on the Meat Characteristic of Crossbred Gayal |
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| FAN Jiang-ping,YE Shao-hui,GE Chang-rong,HE Tian-bao,HUANG Yu-lu. Research on the Meat Characteristic of Crossbred Gayal[J]. Journal of Yunnan Agricultural University, 2005, 20(4): 600-602 | |
| Authors: | FAN Jiang-ping YE Shao-hui GE Chang-rong HE Tian-bao HUANG Yu-lu |
| Affiliation: | FAN Jiang-ping~1,YE Shao-hui~2,GE Chang-rong~2,HE Tian-bao~3,HUANG Yu-lu~4 |
| Abstract: | Four health and 1~2 ages crossbred gayal（gayal×yunan yellow cattle） were selected, their meat characteristic of pH, water loss, tenderness（shear force）, cooking loss, colour and flavor were determined. The result showed that pH, water loss, tenderness and cooking loss were 6.05～6.26, 10.65%～20.94%, 3.08, 63.8% respectively. The pH, tenderness（shear force），flavor came up to high quality standard. |
| Keywords: | crossbred gayal meat characteristic |
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