不同品种及排酸对育肥牛肉嫩度影响的研究

为了研究品种对牛肉嫩度的影响以及在不同排酸时间中肉嫩度的变化,试验在内蒙古肉牛主产区选择了16月龄的红白花西门塔尔牛、夏洛莱牛、安格斯牛、黄白花西门塔尔牛等品种高代杂种牛以及草原红牛和蒙古牛,在相同饲养管理条件下育肥180 d后屠宰并测定肉的嫩度。结果表明:安格斯牛肉嫩度较其他品种肉牛好,蒙古牛肉嫩度较其他品种肉牛差;但经过一定的排酸期后,嫩度均可达较好水平。

Effects of different breeds and aging on the tenderness in fattening beef cattle

To study the effects of different breeds and aging time on the tenderness in fattening beef cattle,sixteen month-old different crossbreeds of beef cattle were chosen from the major beef cattle producing area of Inner Mongolia,including red and white spotted Simmental cattle,Charolais cattle,Angus cattle,yellow and white Simmental cattle in High hybrid,Grassland Red and Mongolian cattle.The fattening beef cattle were raised under the same conditions of feeding and management for 180 d,and then were slaughtered to determine the tenderness of beef.The results showed that the beef from Angus cattle had better tenderness than from any other breeds,and the beef from Mongolian cattle had the worst tenderness,but after aging for a certain period the beef from these breeds had a good level of tenderness.