Meat Quality Characteristics and Safety Analysis of Qaidamford Cattle
FENG Yonghong1, LIU Yana1,2, XIE Peng1, LANG Yumiao1, LI Haipeng1, SUN Baozhong1,*
1.Institute of Animal Science, Chinese Academy of Agricultural Science, Beijing 100193, China;
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Abstract：Meat quality characteristics of Qaidamford cattle such as shear force, pH value, L*, a*, b*, protein content, fat content and amino acid profile were compared with those of Galiba cattle and yak. The results showed that the shear force of Qaidamford cattle meat was significantly lower (P < 0.01) than that of Galiba cattle and yak meat. The water loss rate of Qaidamford cattle meat was lower (P < 0.05) than that of yak meat. L* and a* of Qaidamford cattle were higher than those of Galiba cattle and yak meat. Qaidamford cattle meat had slightly lower contents of protein and water (P < 0.05) but higher fat content (P < 0.05) than yak meat. The main amino acids in beef from the three breeds were basically the same. There was no difference between Qaidamford cattle and Galiba cattle in terms of amino acid profile except for proline. Compared with yak meat, Qaidamford cattle meat had higher amino acid content. The meat of Qaidamford cattle measured up to the standard of green food according to the results of safety indexes. In conclusion, Qaidamford cattle can produce high quality beef which is delicious, highly nutritious, safe and beneficial to our health.
