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| Differences in Meat Quality among Different Parts of Crossbred Simmental Cattle |
| HAO Wanming1, ZHU Chaozhi1, ZHAO Gaiming1,*, LI Hang2, WANG Ke1, TIAN Wei1, LI Miaoyun1, LIU Yanxia1 |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Hengdu Comprehensive Experimental Station, Zhumadian 463000, China |
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Abstract Different parts of beef (rump, shoulder, silverside, knuckle, flank and shin) from crossbred male Simmental calves (female Simmental × male Nanyang) were compared for their differences in the contents of protein, fat, moisture and collagen, pH value, color difference, texture, shear stress and gel emulsifying properties. The results showed that beef flank was characterized by high protein, high fat, low moisture, high shear stress and low cooking loss. Beef knuckle contained high protein, low collagen and low moisture content and had good water retention capacity and gel properties, but its fat content was low. Rump had high elasticity, chewiness and water retention capacity, while the gel properties and emulsifying properties were poor. The hardness, elasticity and chewiness of shoulder meat were moderate, and it had poor water retention capacity. The protein content, fat content and thawing loss of shin were low, while the gel elasticity and emulsion stability were good. The elasticity, tenderness, gel water retention capacity and emulsifying properties of silverside were good, whereas the thawing loss was high. In conclusion, there were significant differences in meat characteristics among different parts of beef from crossbred Simmental cattle, and the suitable processing methods for different parts of beef were different.
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2019, Vol. 33 
