Abstract：The meat quality of sirloin and topside from carcasses of castrated male Yunling cattle aged (30 ± 2) months, chilled at 0–5 ℃ for 7 d after slaughter was evaluated. Either meat cut was processed into beef jerky by marination followed by roasting. The contents of moisture, crude protein, crude fat and ash, percent water loss and percent cooking loss of raw meat, as well as pH value, total volatile basic nitrogen (TVB-N) content, nitrite content, shearing force, color and amino acid composition of beef jerky were determined. Results demonstrated that the two cuts of raw meat significantly differed in contents of crude protein, crude fat and ash, shearing force and yellowness value (b*) (P < 0.05) but not in moisture content, percent water loss, percent cooking loss, lightness value (L*) or redness value (a*). Beef jerkies made from the two meat cuts presented a significant difference in contents of moisture, crude fat and crude protein, shearing force and L* (P < 0.05) but not in ash content, b* or a*. For both samples, pH value, TVB-N and nitrite content were all within the acceptable range. For either meat cut, amino acid contents of beef jerky were higher than those of the raw meat. No significant difference in the contents of total amino acids (TAA), essential amino acids (EAA), non-essential amino acids (NEAA) existed between the two cuts of raw meat, while the beef jerkies processed from them significantly differed in these parameters (P < 0.05). Raw sirloin was superior to raw topside in terms of shearing force and intermuscular fat. Tenderness and fat content of beef jerky were greatly affected by the quality of raw meat.
高月娥，杨 凯，刘彦培，何泽莹，李乔仙，王 馨，王 喆，张继才，王安奎. 原料肉部位对牛干巴肉质特性的影响[J]. 肉类研究, 2020, 34(6): 27-31.
GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui. Effect of Different Meat Cuts on the Quality of Beef Jerky. Meat Research, 2020, 34(6): 27-31.
2020, Vol. 34 
