为了探索云岭牛不同部位肉品质特性的差异，选用30月龄云岭牛霖肉、臀肉、肩肉、牛腱、黄瓜条和牛腩6个部位肉，对水分、脂肪、蛋白质和胶原蛋白含量、pH值、色差、质构、剪切力、蒸煮损失、解冻损失、凝胶特性及乳化特性进行测定。结果显示：相较于其它品种的牛，云岭牛具有蛋白质含量高，脂肪含量低的特点。肩肉的水分（75.80%）、蛋白质（24.00%）和胶原蛋白含量（13.68%）高，脂肪含量（1.05%）低，凝胶特性、嫩度和保水性均较好，但乳化特性较差；霖肉的蛋白质含量（21.30%）最低，但脂肪（5.13%）和胶原蛋白含量（17.91%）最高；臀肉的凝胶特性和乳化特性较好。结果表明，云岭牛不同部位肉间的品质特性有显著性差异，肩肉适合块状产品开发；霖肉适合烤制产品的开发；臀肉适合肠类产品开发。

In order to explore the differences of meat quality characteristics in different parts of Yunling cattle, six parts ( rump, shoulder, silverside, knuckle, flank and shin ) of Yunling cattle aged 30 months were selected to determine the contents of water, fat, protein and collagen, pH value, color difference, texture, shear force, cooking loss, thawing loss, gel properties and emulsification characteristics. The results showed that compared with other breeds of cattle, Yunling cattle had the characteristics of high protein content and low fat content. The water content (75.80%), protein (24.00%), collagen content (13.68%), fat content (1.05%), gel property, tenderness and water retention of shoulder were good, but the emulsifying property was poor, and Knuckle content (21.30%) of the meat was the lowest. However, the content of fat (5.13%) and collagen (17.91%) was the highest, and rump meat had better gel and emulsification properties. The results showed that the quality characteristics of different parts of Yunling cattle were significantly different, shoulder was suitable for block product development, knuckle was suitable for barbecue product development, rump was suitable for intestinal product development.

国家现代农业（肉牛牦牛）产业技术体系建设专项（CARS-37）；国家重点研发计划重点专项（2018YFD0401200）