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| Differences in Meat Quality Characteristics of Different Carcass Parts of Nanyang Cattle |
| ZHAO Gaiming, HOU Jianbiao, ZHU Chaozhi, XU Long, CUI Wenming, QI Xingshan |
| 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 In order to explore the differences in meat quality characteristics and processing suitability of different carcass parts of Nanyang cattle, the brisket, shank, eye round, shoulder meat and rump meat of Nanyang cattle slaughtered at 24 months of age were evaluated for their nutritional quality, pH value, shear force, and gelling and emulsifying characteristics. The results showed that among the five parts, the shoulder meat had the highest moisture content (77.14%), the worst gel elasticity, the highest pH value (5.82) and the best gel water-holding capacity (60.48%), which was suitable for the development of minced meat and grilled/barbecued meat products. The rump meat had the lowest pH value (5.66), the highest thawing loss rate (18.64%), and the best emulsion stability (48.13%), which was suitable for processing minced meat products. The brisket had the highest hardness, chewability and shear force, poor tenderness, the worst emulsion stability (37.99%), the highest cooking loss rate (34.88%), and low thawing loss, which was suitable for processing frozen meat products and grilled/barbecued meat products. The eye round had high protein content (20.01%) and low fat content (0.71%), a bright color, and low cooking loss, and was therefore suitable for processing steamed or boiled meat products. The thawing loss rate (6.55%) and cooking loss rate (28.60%) of the shank were the smallest, which was suitable for the preparation of soy sauce and pot-roast meat products.
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2022, Vol. 36 
