云南主要地方牛种肉质特性研究

对大额牛，云南瘤牛，中甸牦牛，迪庆黄牛和中甸犏牛的肉质特性作了系统测试。分析和对比。结果表明：５个牛种在肌肉ＰＨ值，系水率，嫩度，贮藏损失，熟肉率，肉色评分和大理石评分以及品偿鉴定等肉质特性指标上均有差异。

Meat Features of Main Cattle Breeds in Yunnan

The meat quality characteristies of Gayal,zebu,Zhongdian cattle yak and Diqing yellow cattle have been firstly and analysed. The determined parameters include PH,water holding ratio,the ratio of storing loss,the tenderness,the well done flesh ratio,the muscles grade of colour and marbling,the meat taste and the nutrient value of muscle. As a result,there are not sifnificantly different among the meat feature of five cattle breeds. The muscles protein contents of them are 19% higher and the fat contents are less 1.40%. It is shown that the main cattle breeds in Yunnan good meat features in the condition of natural gazing.