A Comparative Study on Beef Quality of Chinese Simmental Bull and Cow
LANG Yumiao1, XIE Peng1, HAN Aiyun2, DONG Yun2, ZHANG Lengsi2, ZHAO Jinwei3, LI Jing1, WANG Yongfeng1, SUN Baozhong1,*
1. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, China;
3. Beijing Jinwei Furen Halal Food Co. Ltd., Beijing 102611, China
Abstract：Gender is an important factor influencing beef quality. In order to study the influence of gender on Chinese Simmental cattle, 18-month-old Chinese Simmental bull and cow were chosen and slaughtered for the measurement of fat, protein content, water content, amino acids, pH, shear force, cooking loss, pressing loss and color parameters (L*, a* and b*) of longissimus dorsi. The results showed that gender had no significant effect on protein content, amino acids, pH, water holding capacity, L* or a* (P > 0.05), but significantly influenced fat content, water content shear force and b* (P < 0.05). The longissimus dorsi mucle of Chinese Simmental cow had higher fat content and b* value, and lower shear force value and fat content than that of the Simmental bull. In conclusion, beef of Chinese Simmental cow had better palatability and improved tenderness, and beef quality of cow was superior to that of the bull.
郎玉苗，谢 鹏，韩爱云，董 云，张冷思，赵金维，李 敬，王永峰，孙宝忠. 中国西门塔尔牛公牛和母牛肉质差异研究[J]. 肉类研究, 2015, 29(8): 1-4.
LANG Yumiao, XIE Peng, HAN Aiyun, DONG Yun, ZHANG Lengsi, ZHAO Jinwei, LI Jing, WANG Yongfeng, SUN Baozhong. A Comparative Study on Beef Quality of Chinese Simmental Bull and Cow. Meat Research, 2015, 29(8): 1-4.
