为明确牦牛红脏的品质特性，以牦牛心脏、肝脏、肺脏及肾脏4种红脏为原料，分析不同红脏剪切力、pH值、蒸煮损失、色差、质构、营养成分、凝胶特性、乳化特性、起泡特性及微观结构的差异，并对其进行相关性分析、主成分分析和聚类分析。结果表明：心脏蛋白质含量、乳化性、起泡性和凝胶特性显著高于其它红脏（P<0.05）；肝脏嫩度优于其他红脏（P<0.05）；肺脏肉色、保水性优于其他红脏（P<0.05）；肾脏水分和脂肪含量显著高于其他红脏（P<0.05）；从微观结构来看：牦牛心脏的心肌纤维排列密致且均匀；肝脏组织结构清晰，排列整齐；肺脏组织排列较松散；肾脏组织结构清晰，排列紧密。主成分提取了3个主成分因子，营养因子PC1（35.38%），质构因子PC2（27.17%），乳化因子PC3（22.64%）。结合聚类分析的结果来看，肺脏适宜蒸煮类加工；心脏和肾脏适宜肉糜类产品加工；肝脏适宜炒制类加工。综上所述，牦牛红脏品质各有特点，该研究结果为牦牛红脏的精深加工提供了理论依据和数据支持。

To clarify the quality characteristics of yak red viscera, four kinds of red viscera, including yak heart, liver, lungs, and kidneys, were used as the raw materials to analyze the discrepancies in shear force, pH, cooking loss, color difference, texture, nutrient composition, gel property, emulsifying property, foaming property and microstructure of various red viscera, and then the correlation analysis, principal component analysis, and cluster analysis were carried out. The results showed that the protein content, emulsifying property, foaming and gel properties of the heart were significantly higher than those of other red organs (P<0.05). The tenderness of the liver was better than that of other red organs (P<0.05). The flesh color and water-retenting capacity of the lung were better than those of other red organs (P<0.05). The water and fat contents of the kidney were significantly higher than those of other red organs (P<0.05); from the perspective of microstructure: the myocardial fibers of the yak heart were arranged densely and evenly; the liver tissue structure was clear and neatly arranged; the lung tissue was loosely arranged; the kidney tissue structure was clear and closely arranged. Three principal component factors were extracted, including nutritional factor PC1 (35.38%), texture factor PC2 (27.17%), and emulsifying factor PC3 (22.64%). Combined with the results of cluster analysis, it can be concluded that the lungs were suitable for steam cooking; the heart and kidneys were suitable for processing into minced meat products; the liver was suitable for stir-frying. In summary, t yak red viscera products have their own characteristics. The results of this study provide a theoretical basis and data support for deep processing of yak red viscera.

国家重点研发计划项目（2022YFD1602301）