Comparison of the eating quality in different cuts of Yunnan fatten yellow cattle

Six parts were removed from Yunnan yellow cattle slaughter as the meat sample.The shear force values of all the cuts were below 4.5kg,the shear force of high rib,tenderloin,board tendon were 2.66,2.69 and 3.16 kg,the three cuts had significant difference with other cuts( p < 0.01). Color of all of six cuts were normal and bright,a*value was between 22 and 25.There were significant differences in the p H and cooking loss of six cuts( p < 0.01)and there were no differences in lose water ratio( p > 0.05),Crude protein and moisture of outside was the highest,was 22.72 g /100 g and 73.71 g /100 g respectively,which were significant difference with High rib and Board tendon( p < 0.01). The meat quality of Yunnan fatten yellow cattle was good and had high nutrient.The results of this paper could provide theory for the future development of Yunnan yellow cattle.