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Volume 43 Issue 1
Dec.  2021
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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.
shu

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

  • 1.

    College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

  • 2.

    Henan Province Product Quality Supervision and Inspection Center, Zhengzhou 450004, China

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  • Received Date: March 29, 2021
  • Available Online: November 05, 2021
    Graphical Abstract
    • Abstract
  • 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.
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