Analysis of Differences in Quality Characteristics of Meat from Different Parts of Xinjiang Brown Cattle
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Abstract:
In order to investigate the differences in quality characteristics and processing suitability of the meat from different parts of Xinjiang brown cattle and provide a theoretical basis for the refining process of Xinjiang brown beef, meat samples from seven parts of Xinjiang brown cattle including beef lint, outer ridge, beef brisket, shoulder, beef tendon, rump and cucumber strips were selected for nutrition and meat eating quality in this experiment. The results showed significant differences in the quality characteristics of the meat samples from the above-mentioned parts of Xinjiang brown cattle. The beef lint had a higher collagen content (13.02%) and showed better gelling and emulsifying properties; The outer ridge had a higher fat content (2.31%) with greater tenderness but poor water retention; The beef brisket had a small thawing loss (1.79%) but large cooking loss (37.27%); The shoulder meat had good gelling and emulsifying characteristics with tenderness; The beef tendon had a relatively high water content (76.48%) is high with a small thawing loss (1.70%); The rump meat had a relatively high collagen content (18.49%) with good water retention; The cucumber strips had the highest nutritional quality with better tenderness and less cooking loss (30.49%). The results showed that the meat samples from different parts of Xinjiang brown cattle differed in quality characteristics and require their own suitable processing methods.
