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| Analysis and Exploration of the Nutritional, Processing and Eating Quality Characteristics of Jiaxian Red Cattle Meat |
| ZOU Hao, LI Xiang, WANG Shouwei, YANG Junna, YUE Yuanchun, WANG Haitang, LI Jiapeng |
| 1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China; 2. School of Food and Biotechnology, Beijing Vocational College of Agriculture, Beijing 102442, China |
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Abstract In this study, our aim was to explore the meat quality characteristics of Jiaxian Red cattle. The nutritional, processing, and eating quality indicators of different meat cuts (chuck tender, strip lion and eye round) from Jiaxian Red cattle were measured. For comparison, Chinese Simmental cattle were selected. In terms of nutritional quality, meat from Jiaxian Red cattle had higher protein and fat contents and lower moisture content compared with meat from Chinese Simmental cattle. The contents of glycine, leucine, and isoleucine were significantly higher than those of meat from Chinese Simmental cattle (P < 0.05). Meat from Jiaxian Red cattle was rich in fatty acid components, with monounsaturated fatty acids being the major ones. Oleic acid (C18:1) was the most abundant fatty acid, accounting for 46.20% of the total fatty acids. The contents of macroelements (calcium and sodium), microelements (zinc and copper), and vitamin E were more than 1.5 times higher than those of Chinese Simmental cattle meat. Regarding processing quality, Jiaxian Red cattle meat had significantly higher water-holding capacity (WHC) and tenderness than Chinese Simmental cattle meat (P < 0.05). With respect to eating quality, Jiaxian Red beef meat was redder in color, with higher chroma (P < 0.05). In addition, it exhibited a higher diversity and amount of flavor compounds and had a stronger umami taste (P < 0.05).
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XU Jinhua, MAO Yuan, QIAO Lu, YANG Zhen, HU Xin, XU Xiaodong, JIA Fanghui, LI Jincheng, MU Yingchun. Comparative Analysis of Eating Quality and Nutritional Quality in Whiteleg Shrimp (Litopenaeus vannamei) from Three Aquaculture Environments[J]. Meat Research, 2026, 40(4): 1-8. |
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2026, Vol. 40 
