郏县红牛肉营养、加工和食用品质特性分析与挖掘OA

In this study,our aim was to explore the meat quality characteristics of Jiaxian Red cattle.The nutritional,processing,and eating quality indicators of different meat cuts(chuck tender,strip lion and eye round)from Jiaxian Red cattle were measured.For comparison,Chinese Simmental cattle were selected.In terms of nutritional quality,meat from Jiaxian Red cattle had higher protein and fat contents and lower moisture content compared with meat from Chinese Simmental cattle.The contents of glycine,leucine,and isoleucine were significantly higher than those of meat from Chinese Simmental cattle(P<0.05).Meat from Jiaxian Red cattle was rich in fatty acid components,with monounsaturated fatty acids being the major ones.Oleic acid(C18:1)was the most abundant fatty acid,accounting for 46.20%of the total fatty acids.The contents of macroelements(calcium and sodium),microelements(zinc and copper),and vitamin E were more than 1.5 times higher than those of Chinese Simmental cattle meat.Regarding processing quality,Jiaxian Red cattle meat had significantly higher water-holding capacity(WHC)and tenderness than Chinese Simmental cattle meat(P<0.05).With respect to eating quality,Jiaxian Red beef meat was redder in color,with higher chroma(P<0.05).In addition,it exhibited a higher diversity and amount of flavor compounds and had a stronger umami taste(P<0.05).