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| Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle |
| ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China; 2.Linyi Comprehensive Experimental Station, Linyi 276000, China |
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Abstract The quality difference of beef jerky porcessed from rump, shoulder, silverside, topside and knuckle meat from Simmental hybrid yellow cattle was investigated by comparsing product yield, tenderness, flavor, color and sensory quality. Results showed that the product yield, moiture content and water activity of topside jerky were significantly higher compared to the other meat cuts (P < 0.05), and the nuclear magnetic resonance signal was stronger. The brightness values (L*) of the beef jerky products were ranked as follows: shoulder > silverside > topside > rump, while topside jerky showed the highest redness (a*, 5.76) and yellowness (b *, 10.23) values. The volatile flavor composition of silverside jerky differed little from that of topside jerky, whereas the volatile flavor composition of shoulder jerky was greatlt different from that of the other jerky products. The weight of the product yield was greater than that of the other parameters, as indicated by principal component analysis and cluster analysis. Topside jerky exhibted the highest product yield. Accodingly, topside was suitable for processing beef jerky.
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2020, Vol. 34 
