青海牦牛肉食用品质及安全性的分析研究

对年龄2周岁左右的12头青海牦牛肉的食用品质及安全性指标进行了系统研究。结果表明：牦牛肉食用品质较好，肉质安全，无污染。具有肌红蛋白含量高、亲水率高、多汁性好，香味浓郁，肉质细嫩，口感适宜等特性。肉中肌红蛋白含量极显著高于黄牛（P＜0．01），肉中重金属元素和有毒有害物质限量均符合GB18406．3和NY5044的要求，是生产优质牛肉制品的原料，也是一种具有较高生物学价值的安全的肉食品，具有很大的开发价值。

Studies on Meat Quality and Food safety of Qinghai Yak

The meat quality and food safety of 12 Qinghai yaks at the age of 2 years old were analyzed systematically. The results showed that yak meat, the high quality and safe food without contaminations, has the abundant myoglobin, higher water holding capacity, juiciness, and the better organoleptic properties. Myoglobin content of yak meat was greater than that of yellow cattle, contents of heavy metal, toxic and harmful materials in yak meat accorded with the standards of GB18406. 3 and NY5044, as the prime meat for high quality meat product processing, yak meat demonstrated the great potential of development and safe food with high biological values.