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投稿时间：2019-06-17
投稿时间：2019-06-17
中文摘要: 为研究青海高原型牦牛不同部位肉的差异性以及加工特性，对所选取的牛腩、霖肉、臀肉、肩肉、大黄瓜条、牛腱6个部位肉样从营养特性、理化特性、加工特性等多项指标进行试验探究，将6个部位牦牛肉中具有主要代表性的营养与加工等指数据进行对比，结果表明：6个部位牦牛肉有较大差异性，主要差异性指标为在肌肉的脂肪含量、胶原蛋白含量、保水性、剪切力值、乳化特性、凝胶特性，且由其差异性初步判断出各部位肉的适宜性加工方式。
Abstract:This article was mainly to study the differences and quality characteristics of different parts of Qinghai high-prototype yak meat.Six parts of flank，knuckle，rump，chuck tender，outside plat and shank were selected for nutrient characteristics，physical and chemical properties.The processing characteristics and other indicators were explored.The results showed that the six parts of the yak meat had great differences，and the specific differences were mostly in the processing characteristics.Finally，the suitable processing methods of the meat at each part were judged by the difference.
keywords: yak meat different parts quality characteristics processing characteristics difference study
文章编号：202013010 中图分类号： 文献标志码：
基金项目:国家农业（肉牛牦牛）产业技术体系建设专项（CARS-37）作者简介：赵改名（1965—），男（汉），教授，博士，研究方向：肉制品加工与质量安全控制。
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