柴达木福牛肉质特性及其安全性分析

摘要

Meat quality characteristics of Qaidamford cattle such as shear force, pH value,L*,a*,b*, protein content, fat content and amino acid profile were compared with those of Galiba cattle and yak. The results showed that the shear force of Qaidamford cattle meat was significantly lower (P < 0.01) than that of Galiba cattle and yak meat. The water loss rate of Qaidamford cattle meat was lower (P < 0.05) than that of yak meat.L* anda* of Qaidamford cattle were higher than those of Galiba cattle and yak meat. Qaidamford cattle meat had slightly lower contents of protein and water (P < 0.05) but higher fat content (P < 0.05) than yak meat. The main amino acids in beef from the three breeds were basically the same. There was no difference between Qaidamford cattle and Galiba cattle in terms of amino acid profile except for proline. Compared with yak meat, Qaidamford cattle meat had higher amino acid content. The meat of Qaidamford cattle measured up to the standard of green food according to the results of safety indexes. In conclusion, Qaidamford cattle can produce high quality beef which is delicious, highly nutritious, safe and beneficial to our health.%为了解柴达木福牛的肉质特性，以尕力巴牛和牦牛为对照，对其常规营养指标、氨基酸组成及安全性指标进行检测分析。结果表明：柴达木福牛剪切力极显著低于尕力巴牛和牦牛（P＜0.01），失水率显著低于牦牛（P＜0.05），L*值和a*值高于尕力巴牛和牦牛；蛋白质、水分、脂肪含量均与尕力巴牛无显著性差异，但蛋白质、水分含量均低于牦牛（P＜0.05），脂肪含量高于牦牛（P＜0.05）；3种牛肉的主要氨基酸组成基本一致，除脯氨酸外，柴达木福牛与尕力巴牛的氨基酸组成无显著差异，与牦牛的氨基酸组成差异较大且没有规律性，总体来说比牦牛肉氨基酸含量高；安全性指标分析表明柴达木福牛肉符合绿色食品的要求。综上，柴达木福牛肉是一种美味营养、健康安全的高档牛肉。