| People of the world love eating beef.Beef is the Chinese consumption of meat products, second only to pork.With the rising standard of living of our people and the expansion of international cooperation, beef in particular the increasing demand for quality beef, its quality has been unprecedented attention. At present, research on beef quality has made some progress, but all of a bovine species split is still part of a small number of comprehensive quality analysis and rapid determination of quality in the near infrared to study the application of less.This test measured the quality of the Chinese Simmental beef and 13 separate parts of the information the quality difference between, on the part of the quality of the meat division comprehensive analysis of the sensory evaluation scores and the relationship between objective indicators, and initially established Beef quality near-infrared rapid detection method.(1)Chinese Simmental cattle meat quality characteristics:Performance of meat production as follows are, live weight before slaughter 472.00kg, carcass weight 269.27kg,dressing percentage 57.33%,carcass weight after row of acid 266.57kg, net meat weight 129.13kg, net meat rate of 47.89%, the index is higher than the average of local cattle level, which carcass weight,carcass weight after row of acid, net meat weight and net meat rate with the local cattle there were significant differences (P<0.05).Physical measurement results as follows are, cooking loss 28.32%, shear force 6.50kg, pH value of 5.85, L? value of 43.46, b? value of 11.27, a? value of 22.13. There were significant differences between Chinese Simmental cattle and the local Cattle in pH and brightness (P<0.05). Chinese Simmental cattle is smaller than the local cattle of cooking loss and shear force,for the percentage were 3.11% and 19.05%, but the difference was not significant (P> 0.05). Nutritional ingredients as follows are, fat content 4.75%, protein content 22.26%, moisture content 73.89%, fat content which was significantly higher than the local cattle (P <0.05). Therefore, the Chinese Simmental cattle has a better results than local Qinchuan cattle.(2)Differences in different cuts of meat quality and sensory evaluation and objective indicators of the relevance of the results:Beef carcass quality of parts is a factor greater impact. In addition to moisture content, each part of the cooking loss, shear force, pH, meat color, fat and protein on these objective indicators were significantly different (P <0.05). In addition to the color of raw meat in the moderate position, in tenderness, juiciness and flavor were the highest mean score for the high-end parts, among which the highest score fillet, forelimb tendons in various parts of the board are close to the Tenderloin in the sensory scores, Indicating that the area has a high eating quality, the fine can be split tendon plate to achieve the value of upgrading.Raw meat color and shear force, lightness value L?and the yellow value b?was significantly negatively correlated (P <0.01), and pH (5.37 |
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