SUN Lingxia, LI Jiahui, ZHU Chaozhi, et al. Analysis of Differences in Meat Quality Characteristics of Different Parts of Brazilian Nellore Cattle[J]. Science and Technology of Food Industry, 2022, 43(1): 93−100. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030370.
Citation: SUN Lingxia, LI Jiahui, ZHU Chaozhi, et al. Analysis of Differences in Meat Quality Characteristics of Different Parts of Brazilian Nellore Cattle[J]. Science and Technology of Food Industry, 2022, 43(1): 93−100. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030370.

Analysis of Differences in Meat Quality Characteristics of Different Parts of Brazilian Nellore Cattle

More Information
  • Received Date: March 29, 2021
  • Available Online: November 05, 2021
  • Explore the differences in meat quality characteristics and processing suitability of different parts of Brazilian Nellore cattle, and provide a theoretical basis for the refined processing of Brazilian Nellore cattle. In this experiment, 6-part meat samples of 36 months old Brazilian Nellore cattle were selected, including tendon, rump, shoulder, large cucumber strips, rind, and belly to study nutrition and eating quality characteristics. The results showed that the meat quality characteristics of the 6 parts of Brazilian Nellore cattle were quite different. The thawing loss of tendon was low (4.65%), and the collagen content (25.77%) was higher; shoulder meat had good color (L* value 40.34) but poor water retention; rump had good tenderness, water retention, emulsification and gel properties; the cooking loss of rind meat (26.44%) was large, but the collagen content was higher, and the emulsification and gel properties were better; the fat content (6.26%) of large cucumber strips was high, the cooking loss was low, and the intermuscular fat was obvious; the belly meat showed the characteristics of low thawing loss (4.64%) and high cooking loss (19.38%). There were big differences in the quality characteristics of different parts of Brazilian Nellore cattle. In view of the differences between the different parts of meat, the appropriate processing method should be selected. Rind meat is suitable for the processing of meat emulsion products; belly meat is suitable for the processing of frozen storage products; shoulder meat can be processed by meat emulsion and roasting; rump meat can be processed by steaming, marinating, drying and roasting method; tendon is suitable for cooking and the development of sauce-based products; and the large cucumber strips is suitable for steaming and roasting methods.
  • [1]
    王楚婷, 刘爱军, 王远浓. 中国牛肉市场的供给与需求分析[J]. 福建茶叶,2020,42(3):57−59. [WANG Chuting, LIU Aijun, WANG Yuannong. Analysis of the supply and demand of beef market in China[J]. Fujian Tea,2020,42(3):57−59. doi: 10.3969/j.issn.1005-2291.2020.03.043
    [2]
    OECD / FAO OECD-FAO agricultural outlook 2016-2025[R]. OECD Publishing, Paris, 2016.
    [3]
    刘春鹏, 肖海峰. 中国牛肉供求现状及趋势分析[J]. 农业经济与管理,2016(4):79−87. [LIU Chunpeng, XIAO Haifeng. Analysis of the current situation and trend of beef supply and demand in China[J]. Agricultural Economics and Management,2016(4):79−87. doi: 10.3969/j.issn.1674-9189.2016.04.010
    [4]
    中华人民共和国国家统计局. 指标-农业-畜产品产量-牛肉产量[EB/OL][2021-5-17] https://data.stats.gov.cn/easyquery.htm?cn=C01
    [5]
    中华人民共和国海关总署[EB/OL][2021-5-17] http: //www. customs. gov. cn/转至http://43.248.49.97/海关统计数据在线查询平台
    [6]
    MILLEN D D, PACHECO R D L, MEYER P M, et al. Current outlook and future perspectives of beef production in Brazil[J]. Animal Frontiers,2011,1(1):46−52.
    [7]
    冯静, 锡文林, 冯克明, 等. 西门塔尔牛对中国西部地区本地黄牛的改良效果[J]. 新疆畜牧业,2012(8):36−38. [FENG Jing, XI Wenlin, FENG Keming, et al. The improvement effect of Simmental cattle on local yellow cattle in western China[J]. Xinjiang Animal Husbandry,2012(8):36−38. doi: 10.3969/j.issn.1003-4889.2012.08.019
    [8]
    赵改名, 王可, 祝超智, 等. 青海高原型牦牛不同部位肉的品质差异研究[J]. 食品研究与开发,2020,41(13):60−65. [ZHAO Gaiming, WANG Ke, ZHU Chaozhi, et al. Study on meat quality differences of different parts of Qinghai high-prototype yak[J]. Food Research and Development,2020,41(13):60−65. doi: 10.12161/j.issn.1005-6521.2020.13.010
    [9]
    LI Chunbao, CHEN Yinji, XU Xinglian, et al. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese ellow crossbredbulls[J]. Meat Science,2010,72(1):9−17.
    [10]
    SILVA D R G, HOLMAN B W B, KERR M J, et al. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force[J]. Meat Science,2018,143(SEP.):219−222.
    [11]
    汪张贵, 闫利萍, 彭增起, 等. 脂肪剪切乳化和蛋白基质对肉糜乳化稳定性的重要作用[J]. 食品工业科技,2011,32(8):466−469. [WANG Zhanggui, YAN Liping, PENG Zengqi, et al. Importance of shearing fat emulsification and protein matrix in meat batter stability[J]. Food Industry Science and Technology,2011,32(8):466−469.
    [12]
    郝婉名, 祝超智, 赵改名, 等. 西门塔尔杂交牛不同部位肉间的差异性[J]. 肉类研究,2019,33(1):14−18. [HAO Wanming, ZHU Chaozhi, Zhao Gaiming, et al. Differences in meat quality among different parts of crossbred simmental cattle[J]. Meat Research,2019,33(1):14−18. doi: 10.7506/rlyj1001-8123-20181030-207
    [13]
    ANARUMA R J, REIS L G, FELÍCIO de P E, et al. Castration age and growth, meat production and meat quality of Nellore male cattle[J]. Animal Production Science,2020,60(5):725−731. doi: 10.1071/AN18460
    [14]
    杨玉莹, 张一敏, 董鹏程, 等. 不同品种牛肉品质特性概述[J]. 食品与发酵工业,2018,44(6):271−276. [YANG Yuying, ZHANG Yimin, Dong Pengcheng, et al. Overview of the quality characteristics of different varieties of beef[J]. Food and Fermentation Industries,2018,44(6):271−276.
    [15]
    汪张贵, 闫利萍, 彭增起, 等. NaCl浓度和pH对肉糜中脂肪微粒蛋白吸收量及凝胶特性的影响[J]. 食品工业科技,2011,32(10):190−193. [WANG Zhanggui, YAN Liping, PENG Zengqi, et al. The effect of NaCl concentration and pH on the absorption of fat microprotein and gel properties in meat emulsion[J]. Science and Technology of Food Industry,2011,32(10):190−193.
    [16]
    赵改名, 茹昂, 郝婉名, 等. 不同母本西门塔尔杂交牛各部位肉品质与蛋白质功能特性的差异性研究[J]. 食品与发酵工业, 2021, 47(7): 78−85.

    ZHAO Gaiming, RU Ang, HAO Wanming, et al. Study on the differences in meat quality and protein functional properties of different female Simmental crossbred cattle[J]. Food and Fermentation Industry, 2021, 47(7): 78−85.
    [17]
    赵改名, 张桂艳, 茹昂, 等. 新疆褐牛不同部位肉品质特性差异分析[J]. 现代食品科技,2021,37(2):261−267, 137. [ZHAO Gaiming, ZHANG Guiyan, Ru Ang, et al. Analysis of the difference in meat quality characteristics of different parts of Xinjiang brown cattle[J]. Modern Food Technology,2021,37(2):261−267, 137.
    [18]
    MALHEIROS J M, ENRIQUEZ-VALENCIA C E, SILVA J, et al. Carcass and meat quality of Nellore cattle (Bos taurus indicus) belonging to the breeding programs[J]. Livestock Science,2020,242:104277. doi: 10.1016/j.livsci.2020.104277
    [19]
    TIMON M L, VENTANAS J, CARRAPISO A I. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams[J]. Meat Science,2001,58(1):85−91. doi: 10.1016/S0309-1740(00)00136-4
    [20]
    DIRINCK P, OPSTAELE F V, VANDENDRIESSCHE F. Flavour differences between northern and southern European cured hams[J]. Food Chemistry,1997,59(4):511−521. doi: 10.1016/S0308-8146(97)00012-5
    [21]
    BOTTEMA M J, KRUK Z A, GONTAR A, et al. Evidence of marbling as a single connected entity[J]. Meat Science,2019,161:108004.
    [22]
    LEE B, YOON S, CHOI Y M. Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer[J]. Meat Science,2019,152(JUN.):109−115.
    [23]
    郭同军. 去势影响西门塔尔牛脂肪沉积的生理机制研究[D]. 乌鲁木齐: 新疆农业大学, 2015.

    GUO Tongjun. Study on the physiological mechanism of castration affecting fat deposition in Simmental cattle[D]. Urumqi: Xinjiang Agricultural University, 2015.
    [24]
    NISHIUMI T, KUNISHIAM R, NISHIMURA T, et al. Intramuscular connective tissue components contributing to raw meat toughness in various porcine muscles[J]. Animal Science and Technology,1995,66(4):341−348.
    [25]
    A M D A, A C B, B P E, et al. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure-ScienceDirect[J]. Food Quality and Preference,2003,14(4):277−288. doi: 10.1016/S0950-3293(02)00086-1
    [26]
    任璐璐. 原料肉和宰后状态对酱牛肉食用品质的影响[D]. 泰安: 山东农业大学, 2013.

    REN Lulu. The influence of raw meat and post-slaughter status on the edible quality of sauced beef[D]. Taian: Shandong Agricultural University, 2013.
    [27]
    李晓波, 赵文博, 莎丽娜. 肌肉胶原蛋白特性对嫩度的影响[J]. 肉类研究,2008(2):23−25, 46. [LI Xiaobo, ZHAO Wenbo, SHA Lina. The effect of muscle collagen properties on tenderness[J]. Meat Research,2008(2):23−25, 46. doi: 10.3969/j.issn.1001-8123.2008.02.007
    [28]
    WICKS J, BELINE M, GOMEZ J F M, et al. Muscle energy metabolism, growth, and meat quality in beef cattle[J]. Agriculture,2019:9.
    [29]
    ZHOU G H, LIU L, XIU X L. Productivity and carcass characteristics of pure and crossbred Chinese Yellow Cattle[J]. Meat Science,2001,58(4):359−362. doi: 10.1016/S0309-1740(00)00160-1
    [30]
    王晶, 罗欣, 朱立贤, 等. 不同极限pH值牛肉品质差异及机制的研究进展[J]. 食品科学,2019,40(23):283−288. [WANG Jing, LUO Xin, ZHU Lixian, et al. Research progress on the difference and mechanism of beef quality with different pH limit[J]. Food Science,2019,40(23):283−288. doi: 10.7506/spkx1002-6630-20181109-109
    [31]
    MUCHENJE V, DZAMA K, CHIMONYO M, et al. Some biochemical aspects pertaining to beef eating quality and consumer health: A review[J]. Food Chemistry,2009,112(2):279−289. doi: 10.1016/j.foodchem.2008.05.103
    [32]
    苏琳. 巴美肉羊肌纤维特性、糖酵解潜力对羊肉品质的影响和MyHC表达量分析[D]. 呼和浩特: 内蒙古农业大学, 2015.

    SU Lin. The effect of muscle fiber characteristics and glycolytic potential of Bami mutton sheep on mutton quality and analysis of MyHC expression[D]. Huhhot: Inner Mongolia Agricultural University, 2015.
    [33]
    AROEIRA C N, FILHO R A T, FONTES P R, et al. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle[J]. Meat Science,2016,116(Jun.):118−125.
    [34]
    DALEY C A, ABBOTT A, DOYLE P S, et al. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef[J]. Nutrition Journal,2010,9(1):10. doi: 10.1186/1475-2891-9-10
    [35]
    吴菊清, 李春保, 周光宏, 等. 宰后成熟过程中冷却牛肉、猪肉色泽和嫩度的变化[J]. 食品科学,2008(10):136−139. [WU Juqing, LI Chunbao, ZHOU Guanghong, et al. Changes in color and tenderness of chilled beef and pork during maturation after slaughter[J]. Food Science,2008(10):136−139. doi: 10.3321/j.issn:1002-6630.2008.10.026
    [36]
    PICARD B, GAGAOUA M, GAGAOUA M, et al. Muscle fiber properties in cattle and their relationships with meat qualities: An overview[J]. J Agric Food Chem,2020,68:6021−6039. doi: 10.1021/acs.jafc.0c02086
    [37]
    OLIVERA D F, BAMBICHA R, LAPORTE G, et al. Kinetics of colour and texture changes of beef during storage[J]. Journal of Food Science & Technology,2013,50(4):821−825.
    [38]
    李若绮. 宰后冷藏过程中牛肉肉用品质变化及抗氧化物质对肉色稳定性影响[D]. 兰州: 甘肃农业大学, 2015.

    LI Ruoqi. Changes in beef meat quality during post-slaughter refrigeration and the effect of antioxidants on meat color stability[D]. Lanzhou: Gansu Agricultural University, 2015.
    [39]
    陈璐. 骨骼肌显微结构及超微结构与猪肉嫩度的关系[D]. 南京: 南京师范大学, 2008.

    CHEN Lu. The relationship between skeletal muscle microstructure and ultrastructure and pork tenderness [D]. Nanjing: Nanjing Normal University, 2008
    [40]
    SANT'ANNA A C, VALENTE T D S, MAGALHãES A F B, et al. Relationships between tem-perament, meat quality, and carcass traits in Nellore cattle1[J]. J Anim Sci,2019,97:4721−4731. doi: 10.1093/jas/skz324
    [41]
    FIDELIS H A, BONILHA S, TEDESCHI L O, et al. Residual feed intake, carcass traits and meat quality in Nellore cattle[J]. Meat Science,2017,128:34−39. doi: 10.1016/j.meatsci.2017.02.004
    [42]
    GOUVÊA V N D, BIEHL M V, ANDRADE T S, et al. Effects of soybean oil or various levels of whole cottonseed on growth performance, carcass traits, and meat quality of finishing bulls[J]. Livestock Science,2020,232:103934. doi: 10.1016/j.livsci.2020.103934
    [43]
    GESTEIRA S M , OLIVEIRA R L , TRAJANo J D S , et al. Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins[J]. PLoS One, 2019, 14(4).
    [44]
    DOMINGUEZ-HERNANDEZ E, SALASEVICIENE A, ERTBJERG P. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms[J]. Meat Science,2018,143(SEP.):104−113.
    [45]
    曹宪福, 杨志成, 姜廷波, 等. 肌肉嫩度的影响因素分析[J]. 黑龙江畜牧兽医,2016(21):60−63. [CAO Xianfu, YANG Zhicheng, JIANG Tingbo, et al. Analysis of influencing factors of muscle tenderness[J]. Heilongjiang Animal Husbandry and Veterinary Medicine,2016(21):60−63.
    [46]
    孙红霞, 黄峰, 张春江, 等. 肉品嫩度的影响因素以及传统炖煮方式对肉制品嫩度的影响[J]. 食品科技,2016,41(11):94−98. [SUN Hongxia, HUANG Feng, ZHANG Chunjiang, et al. The influencing factors of meat tenderness and the influence of traditional stewing methods on meat tenderness[J]. Food Science and Technology,2016,41(11):94−98.
    [47]
    STARKEY C P, GEESINK G H, ODDY V H, et al. Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics[J]. Meat Science,2015,105(Jul.):32−37.
    [48]
    A J M M, CRUZ ELENA ENRÍQUEZ-VALENCIA B, C B O D S D, et al. Association of CAST2, HSP90AA1, DNAJA1 and HSPB1 genes with meat tenderness in Nellore cattle[J]. Meat Science,2018,138:49. doi: 10.1016/j.meatsci.2018.01.003
    [49]
    CUSTODIO L, PRADOS L F, OLIVEIRA I M, et al. Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? -A short communication[J]. Meat Science,2019,158(12):107865.1−107865.4.
    [50]
    LADEIRA M M, SCHOONMAKER J P, SWANSON K C, et al. Review: Nutrigenomics of marbling and fatty acid profile in ruminant meat[J]. Animal,2018,12(s2):1−13.
    [51]
    康大成, 刘云国, 张万刚. 高功率超声波对蛋白质功能特性的影响及其在肉品加工中的应用研究进展[J]. 食品科学,2019,40(23):289−297. [KANG Dacheng, LIU Yunguo, ZHANG Wangang. The effect of high-power ultrasound on the functional properties of protein and its application in meat processing[J]. Food Science,2019,40(23):289−297. doi: 10.7506/spkx1002-6630-20181105-053
    [52]
    汪张贵. 肌肉蛋白与脂肪剪切乳化机理的研究[D]. 南京: 南京农业大学, 2010.

    WANG Zhanggui. Study on the shear emulsification mechanism of muscle protein and fat[D]. Nanjing: Nanjing Agricultural University, 2010.
    [53]
    ISHIOROSHI M, SAMEJIMA K, YASUI T. Heat-induced gelation of myosin filaments at a low salt concentration[J]. Journal of the Agricultural Chemical Society of Japan,2006,47(12):2809−2816.
    [54]
    赵改名, 李佳麒, 祝超智, 等. 云岭牛不同部位肉的品质特性分析[J]. 现代食品科技,2020,36(3):22−28. [ZHAO Gaiming, LI Jiaqi, ZHU Chaozhi, et al. Analysis of the quality characteristics of different parts of Yunling cattle[J]. Modern Food Science and Technology,2020,36(3):22−28.
    [55]
    周长旭, 靳红果, 辛营营, 等. 蛋白质量浓度对鸡蛋热诱导凝胶特性的影响[J]. 食品科学,2012,33(9):118−121. [ZHOU Changxu, JIN Hongguo, XIN Yingying. The effect of protein concentration on heat-induced gel properties of eggs[J]. Food Science,2012,33(9):118−121.
  • Cited by

    Periodical cited type(3)

    1. 刘欢,朱安南,孟勇,杨滔,张扬. 纤维素酶在畜禽生产中的研究进展. 饲料研究. 2022(16): 148-153 .
    2. 荆丰雪,钟斌,万娅琼,樊洪泓,程江华,徐雅芫. 微生物源β-葡萄糖苷酶在发酵食品中的应用. 食品安全质量检测学报. 2022(24): 8041-8049 .
    3. 罗奉奉,付跃,黄秀艳,黄文彬,陈慧珍,覃拥灵. 一株纤维素酶真菌的筛选鉴定及产酶条件优化. 中国酿造. 2021(02): 133-139 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (333) PDF downloads (21) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return