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| Recent Progress in the Study of Meat Quality Characteristics of Five Dominant Cattle Breeds |
| LI Jing1, LI Na1,2, SUN Baozhong1,*, LI Haipeng2, XIE Peng1, LANG Yumiao1, FENG Yonghong1, LIU Yana1, GUO Jiangnan1, WANG Yongfeng1 |
1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2.College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China |
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Abstract Yellow cattle widely distribute all over China. There are 53 cattle breeds recognized in the country, 5 breeds of which are renowned for excellent draft performance and meat quality. This review summarizes the recent progress in studying meat quality characteristics of the 5 cattle breeds, leading to the conclusion that comprehensive, systematic and in-depth studies are lacking; carcass segmentation and meat grading are only dimly understood and have been scarcely investigated. It is suggested that meat grading and quality evaluation should be carried out under modern processing conditions for a better understanding of meat quality characteristics. Additionally, the effects of gender, slaughter age and carcass location on meat quality of the 5 cattle breeds need to be investigated in order to ensure the meat quality. This paper is expected to provide useful data for developing excellent beef cattle breeds and establishing carcass segmentation and meat grading standards for local cattle breeds in China.
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