Abstract：Quality grades of Yanbian yellow cattle carcass were improved in order to provide prerequisites for the establishment of carcass grading standards, and different carcass grades were compared for differences in meat quality. Different grades of beef from Yanbian yellow cattle carcass did not show significant differences in the contents of moisture, crude protein or crude ash but revealed significant differences in crude fat content, water loss rate, water-holding capacity, cooked meat yield and shear force (P<0.05). Higher grades of beef exhibited higher levels of cooked meat yield and water-holding capacity and better tenderness.
羿庆燕；董玉影；马健；展凤军；梁成云*. 延边黄牛胴体质量等级的完善及不同等级肉质比较[J]. 肉类研究, 2013, 27(1): 21-24.
YI Qing-yan;DONG Yu-ying;MA Jian;ZHAN Feng-jun;LIANG Cheng-yun. Improvement of Quality Grades of Yanbian Yellow Cattle Carcass and Comparison of Meat Quality of Different Grades. Meat Research, 2013, 27(1): 21-24.
2013, Vol. 27 
