鲁西黄牛与利鲁杂交牛肉质特性的研究

本研究采用二因子多水平有重复的试验设计，对我国著名的优良地方品种鲁西黄牛及利鲁杂交牛的不同解剖部位（背最长 股二头肌）肉品的理化性状各食用品质特性进行了系统深入的研究。结果表明；鲁西黄年号利鲁杂交牛的各部位肉品ＰＨ值下降缓慢，肉品保水性能好、贮存损失较低和熟肉率较高，并且其肉品蛋白质含量高，氨基酸和矿物质营养丰富，具有良好的食用品质特性。分析表明；品种因子地肉品的评硬度，嫩度、肉口中脂肪含量、必需

Characteristics of Meat Quality of Luxi Yellow Cattle and Limosin x Luxi Crosses

The physical and chemical properties and eating quality characters of meat cuts at different anatomical locations of excellent local cattle breed, Luxi yellow cattle, and its crosses with Limousin was systematically studied using 2 x 2 factorial arrangement.Results showed that the meat samples of LX and LL at each position had a desirable deep red color; meat pH within 45 min postmortem decreased slowly; high water holding capacity, low storage loss rate and high cooked meat percentage, high protein percentage and rich amino acids and mineral contents were observed, which demonstrated the better eating quality. Breeds had a significant (P < 0.05 or P < 0.01) effects on meat quality, such as elastic hardness, tenderness, meat fat percentage, essential amino acids, total amino acids and mineral contents; the anatomical location had a significant (P < 0.05) effects on meat tenderness, essential amino acids, total amino acids and most of mineral contents. Meat quality of Luxi yellow cattle demonstrated good juiciness, tenderness and flavor than LL cattle, however, meat of LL cattle had a better nutritional properties than LX cattle. Meat quality of biceps femoris was better than longissimus dorsi.