Analysis of meat qualities of different parts of Fengdu County Hybrid of Simmental and Mongo Cattle beef

The hybrid combination of Simmental and Mongo Cattle (Si-mong for short) of Fengdu County in Three-Gorges Area were selected as the samples. The physical-chemical properties and eating qualities (moisture, content of protein and intramuscular fat, pH, color, texture, water holding capacity and tenderness) of different parts (neck, back and hind leg) of cattle carcasses were measured, compared with meat of local cattle from supermarket. Results showed that the moisture and content of intramuscular fat were 76.94% and 1.48% separately, significantly lower than 78.16% and 1.73% of market beef respectively (p<0.05) . Protein had a significantly higher content of 18.20% (p<0.05) , compared with market beef of 15.57%. The total, essential, and non-essential amino acids were 16.31, 7.83, 8.48g/100g respectively. In addition, the EAA/TAA and EAA/NEAA were 48.05% and 92.56% respectively. On the other hand, differences between color, water losing rate, water holding capacity, shear force values and structures were remarkable. In conclusion, the hybrid combination had better quality than the beef from market. The hybrid combination with good water holding capacity, cooked meat percentage, shear force and low fat content as well as rich amino acid, had great potential for the exploitation of meat with high economic value.