Reseach On The Different Position Beef Quality Of Yanbian Yellow Cattle

In this experiment, the striploin, topside, flank and shin of 30 months old Yanbian cattle (Castrated bull) meat were studied. The nutritional quality, edible quality, the process of maturity characteristics and meat quality histology were measured and analyzed to study the differences of different parts of the same cattle meat, reflecting the value of different parts, and providing a theoretical reference of meat quality evaluation and for further processing. Through measurement and analysis, the results showed that:1. Comparison of nutritional quality of four parts, flank of the water content, crude protein, crude ash content, essential amino acids and total amino acid content were lower than other three parts significantly (p<0.05), while the fat was higher than the other three parts significantly (p<0.05), the fatty acid content and mineral content of four parts were similar.2. Comparison of edible quality, Water holding capacity and cooked meat percentage were higer, water loss rate was lower on striploin, topside and shin. And processing properties were relatively better, can be processed to flavor food. Water holding capacity and cooked meat percentage were lower, water loss rate was higer on flank.3. Comparing postmortem aging process of muscle fiber characteristics, As the extension of mature time, the number of muscle fiber increased, diameter and area decreased gradually. The same mature time, striploin and flank fiber diameter, area were much smaller than topside and shin (p< 0.05), and muscle fiber number was significantly more than striploin and flank (p< 0.05).4. Through the sensory and physiochemical indexes (pH value, TVB-N value, total bacterial count, surface color, muscle fibe countr, muscle fiber diameter and area), preliminary analysis concluded that flank 4-6d, striploin topside and shin 6-8d, Flank 16-18d, striploin 20-24d, topside and shin 24-26d with the pallet packaging get to mature.