| 高寒草地暖季肥育牦牛肉质特性研究 |
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| 引用本文： | 钟光辉,起光勇,文淑义,俄基甲,陈英昌,肖志清. 高寒草地暖季肥育牦牛肉质特性研究[J]. 西南民族学院学报(自然科学版), 1993, 0(3) |
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| 作者姓名： | 钟光辉 起光勇 文淑义 俄基甲 陈英昌 肖志清 |
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| 作者单位： | 西南民族学院畜牧兽医系，西南民族学院畜牧兽医系，四川省畜牧局，红原县畜牧局，红原县畜牧局，四川省草原研究所 |
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| 摘 要： | 对暖季育肥的麦洼牦牛的肉质特性进行了较系统的测试和分析,测定了10头供试牦牛肌肉中的PH值、系水率、肉的贮存损失、熟肉率和烹调损失率,肉色及大理石纹评分等,分析了肌肉中营养成分,微量元素含量及氨基酸含量;还测定了牦牛脂肪的熔点、碘价和皂化价,暖季育肥的补饲添加剂和埋植增重剂除对肉质特性的某些指标引起一些改变外,并未使肉质特性发生明显变化,牦牛埋植增重剂后引起肌肉中激素含量增加,牦牛肉质特性的研究对探明影响牦牛肉品质的因素,牦牛肉的保存和品质改善具有重要意义,将为牦牛肉品资源的开发利用积累有益的资料。
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| 关 键 词： | pH值 系水力 贮存损失 氨基酸 碘价 激素含量 |
Meat Quality Characteristics of Finished Yaks in High Pasture During the Warm Season |
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| Zhong Guanghui Qi Guangyong. Meat Quality Characteristics of Finished Yaks in High Pasture During the Warm Season[J]. Journal of Southwest Nationalities College(Natural Science Edition), 1993, 0(3) |
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| Authors: | Zhong Guanghui Qi Guangyong |
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| Affiliation: | Southwest Nationalities College |
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| Abstract: | The meat quality characteristics of 10 Maiwa yaks have been determined and analysed. The determined parameters include pH, water holding capacity, rate of storing loss, cooking percentage, colour, marbling grade, nutrient components, mineral and amino acid comtents of yak's meat. In addition, the melting point and iodine number of fat have been determined. The results show that neither feed additive nor growth stimulant significantly affect the meat quality characteristics, However implantation of growth stimulant increase hormone content of meat. The study results will play a role of vital importance in the storage of yak meat and the improvement of meat quality, it also provides an important theoretical basis for the utilization of yak's meat. |
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| Keywords: | pH Water Holding Capacity Rate of Storing Loss Amino Acids Iodine Number of Fat Hormone Content |
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