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| Correlation Analysis between Meat and Eating Quality of Dry-Cured Beef from Yunnan Province |
| GAO Yue’e1,2, YANG Kai1, WANG Zhe1, LIU Yanpei1,2, LI Qiaoxian1, WANG Ankui1,* |
| 1.Yunnan Academe of Grassland and Animal Science, Kunming 650212, China; 2.Yunnan Beef Cattle Engineering Technology Research Center, Kunming 650212, China |
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Abstract Six samples of dry-cured beef from each of four regions of Yunnan province, Jiangcheng, Simao; Daguan, Zhaotong; Weishan, Dali; and Xudian, Kunming, made from the meat of small-sized yellow cattle using different processes were collected for the analysis of the correlation between eating and meat quality. The results demonstrate that the pH value of the samples ranged from 5.41 to 5.88, the sodium chloride content varied from 2.25% to 3.47%, and the nitrite content was below the national and local standard limits. brightness value (L*) was significantly positively correlated to tenderness, aroma, chewiness, meaty odor, taste, consumer liking and overall acceptance (P < 0.05). yellowness value (b*) had a significant positive correlation to meat color (r = 0.991, P < 0.01). Total volatile base nitrogen (TVB-N) content exhibited a significantly negative correlation to tenderness and aroma (P < 0.05) and consumer liking (r = ?0.994, P < 0.01) and overall acceptance (r = ?0.998, P < 0.01). Shear force was significantly negatively correlated to tenderness, aroma, chewiness, consumer liking and overall acceptance (P < 0.05). Fat content was significantly positively correlated to chewiness and taste (P < 0.05). But pH value, moisture, crude protein, ash, nitrite, and sodium chloride content had no significant correlation to eating quality (P > 0.05). The Weishan sample had the lowest L* and b*, chewiness, tenderness, aroma, taste and overall acceptance and highest TVB-N content and shear force. The Jiancheng sample had the highest L* and b* and lowest TVB-N content and shear force as well as best sensory quality. In summary, L* and b*, shear force and fat content can be used as key indicators to evaluate the eating quality of dry-cured beef.
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2018, Vol. 32 
