Analysis of Meat Quality Characteristics in Different Parts of Yunling Cattle
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Abstract:
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.
