云岭牛不同解剖部位肉品质评价

为了明确云岭牛不同解剖部位肉的品质特性，本试验测定了云岭牛冈上肌（SU）、冈下肌（IF）、臀三头肌（TB）、菱形肌（RH）、颈腹侧锯肌（SVC）、夹肌（SP），中部胴体的腰大肌（PM）、背最长肌（LD）、背阔肌（LA），后部胴体的半膜肌（SM）、半腱肌（ST）、股二头肌（BF）、臀中肌（GM）、股直肌（RF）、股外侧肌（VL）和阔筋膜张肌（TFL）共16个解剖部位肉的压力失水率、蒸煮损失、剪切力、pH、亮度（L^*）、红度（a^*）、黄度（b^*）、粗蛋白质、脂肪、水分10项品质指标，并通过方差分析、相关性分析和标准化分析研究其品质特性。结果显示，云岭牛不同解剖部位肉之间的10项品质指标均存在显著差异（P<0.05）。冈上肌、冈下肌、腰大肌、颈腹侧锯肌和阔筋膜张肌的嫩度较好，其剪切力均低于4 kg。夹肌、半腱肌和股外侧肌的保水性较差，半腱肌的L^*值最高。相关性分析结果表明，剪切力和压力失水率、蒸煮损失呈显著正相关。标准化分析发现，背最长肌和半腱肌具有相似的品质特征；股二头肌、臀中肌和股外侧肌具有相似的品质特征。结果表明，部位因素对云岭牛肉品质具有显著影响，云岭牛胴体前部肉品质较好，可以作为开发高档产品的原料来源。

The Quality Evaluation of Different Anatomical Locations of Yunling Cattle

In order to define the quality characteristics of different anatomical locations of Yunling cattle,the pressing loss rate,cooking loss rate,shear force,pH, L^* value,a^* value,b^* value,crude protein content,crude fat content and moisture of supraspinatus (SU),infraspinatus (IF),triceps brachii (TB),rhomboideus (RH),serratus ventraliscervicis (SVC),splenius (SP),psoas major (PM),longissimus dorsi (LD),latissimus dorsi (LA),semimembranosus (SM),semitendinosus (ST),biceps femoris (BF),gluteus medius (GM),rectusfemoris (RF),vastus lateralis (VL), tensor fasciae latae (TFL) from Yunling cattle carcass were determined.The quality traits of Yunling cattle meat among different anatomical locations were analyzed using variance,correlation and standardization analysis. The result showed that there were significant differences in quality traits among various anatomical locations (P<0.05). The SU,IF,PM,SVC and TFL had higher tenderness comparing to other muscles with shear force values less than 4 kg,while the water holding capacity of SP,ST and VL was poorer than other muscles. The ST had the highest L^* value among all muscles. There was significantly positive correlation between shear force and pressing loss, cooking loss rate. The LD and ST had similar quality characteristic,while BF,GM and VL had similar quality characteristic. It was showed that different parts of muscle had significant effect on Yunling cattle meat quality.The quality of forequarter meat was better, which could be used to develop high-end products.