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Article(id=1153986585398858614, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241111011, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1731254400000, receivedDateStr=2024-11-11, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061441993, onlineDateStr=2025-07-21, pubDate=1740412800000, pubDateStr=2025-02-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061441993, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061441993, creator=13701087609, updateTime=1753061441993, updator=13701087609, issue=Issue{id=1153986579971429187, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='4', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061440699, creator=13701087609, updateTime=1758783495950, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1177986619249406427, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1177986619249406428, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986579971429187, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=120, endPage=125, ext={EN=ArticleExt(id=1153986585977672570, articleId=1153986585398858614, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Analysis on beef quality characteristics of Pingliang red cattle, columnId=1153986583259767470, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Quality Analysis and Evaluation, runingTitle=null, highlight=null, articleAbstract=

Objective To study the beef quality characteristics of Pingliang red cattle. Methods The 12-13 thoracic intercostal eye muscles of A3 grade Pingliang red cattle were taken. The nutritional characteristics, tenderness and water retention of Pingliang red cattle were analyzed by measuring the protein, fat, moisture content, amino acid and fat composition, as well as the shear force and cooking loss. The sensory evaluation of raw and fried steak and rinsed meat slices were carried out respectively. The meat quality of A3 grade imported snowflake beef was compared, and the meat quality of Pingliang red cattle was comprehensively analyzed. Results There was no significant difference in crude protein, moisture and total fat content between Pingliang red cattle and imported snowflake beef (P>0.05); Pingliang red beef was rich in amino acids, and the ratio of essential amino acids to total amino acids was 0.45±0.05, which was higher than that of A3 grade imported snowflake beef (0.42±0.00); Pingliang red cattle had the advantages of low saturated fatty acid and high unsaturated fatty acid content. The fatty acid content of Pingliang red cattle was lower than that of imported snowflake beef, but the difference was not significant (P>0.05); the shear force of Pingliang red beef was (4219.10±225.29) g, which was significantly higher than that of imported snowflake beef (P<0.05). Sensory evaluation results showed that fresh Pingliang red beef was slightly lower than imported snowflake beef, but cooked Pingliang red beef scored higher, especially chewing elasticity, juiciness and aftertaste were significantly higher than imported snowflake beef (P<0.05). Conclution Pingliang red cattle A3 grade snowflakes beef can completely reach the quality level of imported snowflake beef, but the content and distribution of functional fatty acid needs to be regulated.

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目的 研究平凉红牛牛肉品质特性。方法 取A3级平凉红牛第12~13胸肋间眼肌, 通过测定蛋白质、脂肪、水分含量及氨基酸、脂肪组成, 以及剪切力和蒸煮损失, 对平凉红牛牛肉营养特性、嫩度和保水性进行分析, 并分别对生鲜和煎制牛排、涮制肉片进行感官评价, 最后以A3级进口雪花牛肉作为参照进行比较, 对平凉红牛肉质性状进行全面分析。结果 平凉红牛牛肉与进口雪花牛肉的粗蛋白、水分和总脂肪含量均无显著差异(P>0.05); 平凉红牛牛肉氨基酸含量丰富, 必需氨基酸/总氨基酸比值达到0.45±0.05, 高于A3级进口雪花牛肉(0.42±0.00); 平凉红牛牛肉具有饱和脂肪酸低、不饱和脂肪酸含量高的优点, 脂肪酸含量总体低于进口雪花牛肉, 但差异不显著(P>0.05); 平凉红牛牛肉剪切力为(4219.10±225.29) g, 显著高于进口雪花牛肉(P<0.05)。感官评价结果表明, 生鲜平凉红牛牛肉品质略低于进口雪花牛肉, 但熟制平凉红牛牛肉的评分较高, 特别是咀嚼弹性、多汁性和余味显著高于进口雪花牛肉(P<0.05)。结论 平凉红牛A3级雪花牛肉完全达到进口雪花牛肉品质水平。

, correspAuthors=雷元华, authorNote=null, correspAuthorsNote=
* 雷元华(1988—), 男, 工程师, 主要研究方向为牛肉分割与深加工。E-mail:
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钱聪(1988—), 男, 硕士, 畜牧师, 主要研究方向为畜产品质量安全。E-mail:

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2.平凉市畜牧渔业站, 平凉 744000, bio={"content":"

钱聪(1988—), 男, 硕士, 畜牧师, 主要研究方向为畜产品质量安全。E-mail:

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钱聪(1988—), 男, 硕士, 畜牧师, 主要研究方向为畜产品质量安全。E-mail:

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Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China), AuthorCompanyExt(id=1178002109443224374, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, companyId=1178002109430641460, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.中国农业科学院北京畜牧兽医研究所, 北京 100193)])])], keywords=[Keyword(id=1178002110789595991, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, orderNo=1, keyword=Pingliang red cattle), Keyword(id=1178002110865093464, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, orderNo=2, keyword=snowflake beef), Keyword(id=1178002110965756761, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, orderNo=3, keyword=quality), Keyword(id=1178002111028671322, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, orderNo=4, keyword=sensory evaluation), Keyword(id=1178002111087391579, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, orderNo=1, keyword=平凉红牛), Keyword(id=1178002111137723228, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, orderNo=2, keyword=雪花牛肉), Keyword(id=1178002111188054877, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, orderNo=3, keyword=品质), Keyword(id=1178002111242580830, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, orderNo=4, keyword=感官评价)], refs=[Reference(id=1178002112442151790, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, doi=null, pmid=null, pmcid=null, year=2009, volume=35, issue=4, pageStart=66, pageEnd=68, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=邱忠玉, journalName=中国牛业科学, refType=null, unstructuredReference=邱忠玉. 培育中的平凉红牛发展措施[J]. 中国牛业科学, 2009, 35(4): 66-68., articleTitle=培育中的平凉红牛发展措施, refAbstract=null), Reference(id=1178002112496677743, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, doi=null, pmid=null, pmcid=null, year=2009, volume=35, issue=4, pageStart=66, pageEnd=68, url=null, language=null, rfNumber=[1], rfOrder=1, authorNames=QIU ZY, journalName=China Cattle Science, refType=null, unstructuredReference=QIU ZY. 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Journal of Nanjing Agricultural University, 2023, 46(6): 1125-1133., articleTitle=Effects of different oils on production performance, meat quality, and muscle fatty acid composition of yellow-feathered broilers, refAbstract=null)], funds=[Fund(id=1178002112064664425, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, awardId=PL-STK-2022B-047, language=CN, fundingSource=平凉红牛屠宰加工相关标准建设研究与集成示范推广应用项目(PL-STK-2022B-047), fundOrder=null, country=null), Fund(id=1178002112123384682, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, awardId=ZD20232316, language=CN, fundingSource=乌审黑牛核心群选育和高效扩繁综合配套技术集成与示范项目(ZD20232316), fundOrder=null, country=null), Fund(id=1178002112186299243, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, awardId=CARS-37, language=CN, fundingSource=国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37), fundOrder=null, country=null), Fund(id=1178002112240825196, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, awardId=HBCT2023190204, language=CN, fundingSource=河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204), fundOrder=null, country=null), Fund(id=1178002112299545453, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, awardId=ASTIP-IAS-12, language=CN, fundingSource=中国农业科学院科技创新工程项目(ASTIP-IAS-12), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1178002109430641460, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, xref=null, ext=[AuthorCompanyExt(id=1178002109434835765, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, companyId=1178002109430641460, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. 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Institute of Pingliang Red Cattle, Pingliang 744000, China), AuthorCompanyExt(id=1178002109577442108, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, companyId=1178002109564859194, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3.甘肃省平凉红牛研究院, 平凉 744000)])], figs=[ArticleFig(id=1178002111389381471, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, label=Table 1, caption=

Results of food quality (n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目 剪切力/g 压榨
失水率/%		 蒸煮
损失率/%
平凉红牛
牛肉		 4219.10±225.29a 34.17±5.62a 32.87±2.90a
进口雪花
牛肉		 3816.23±257.99b 29.64±1.39a 31.03±3.93a
), ArticleFig(id=1178002111448101728, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, label=表1, caption=

食用品质结果(n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
检测项目 剪切力/g 压榨
失水率/%		 蒸煮
损失率/%
平凉红牛
牛肉		 4219.10±225.29a 34.17±5.62a 32.87±2.90a
进口雪花
牛肉		 3816.23±257.99b 29.64±1.39a 31.03±3.93a
), ArticleFig(id=1178002111515210593, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, label=Table 2, caption=

Nutrient content table (n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 粗蛋白含量/% 水分含量/% 总脂肪含量
/(g/100 g)
平凉红牛牛肉 20.27±1.80a 62.7±5.65a 16.73±7.45a
进口雪花牛肉 16.36±2.28a 52.2±6.19a 27.90±11.17a
), ArticleFig(id=1178002111578125154, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, label=表2, caption=

营养成分含量表(n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 粗蛋白含量/% 水分含量/% 总脂肪含量
/(g/100 g)
平凉红牛牛肉 20.27±1.80a 62.7±5.65a 16.73±7.45a
进口雪花牛肉 16.36±2.28a 52.2±6.19a 27.90±11.17a
), ArticleFig(id=1178002111628456803, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, label=Table 3, caption=

Content of amino acid (n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 平凉红牛牛肉 进口雪花牛肉
NEAA/(g/100 g) 7.91±0.98a 7.49±1.09a
EAA/(g/100g) 6.42±0.71a 5.32±0.79a
TAA/(g/100 g) 14.33±0.70 12.81±1.87
EAA/NEAA 0.83±0.19 0.71±0.00
EAA/TAA 0.45±0.05 0.42±0.00
), ArticleFig(id=1178002111691371364, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, label=表3, caption=

氨基酸含量(n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 平凉红牛牛肉 进口雪花牛肉
NEAA/(g/100 g) 7.91±0.98a 7.49±1.09a
EAA/(g/100g) 6.42±0.71a 5.32±0.79a
TAA/(g/100 g) 14.33±0.70 12.81±1.87
EAA/NEAA 0.83±0.19 0.71±0.00
EAA/TAA 0.45±0.05 0.42±0.00
), ArticleFig(id=1178002111750091621, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, label=Table 4, caption=

Content of fatty acid (g/100 g, n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
脂肪酸 平凉红牛牛肉 进口雪花牛肉
SFA 4.011±0.940a 5.184±0.692a
MUFA 7.105±2.734a 8.015±0.583a
反式亚油酸(C18:2n6t) 7.833±2.235 12.320±2.185
PUFA 8.163±2.222a 12.699±2.245a
不饱和脂肪酸 15.268±4.852 20.714±2.264
总脂肪酸 19.280±5.792a 25.898±2.840a
n-6 PUFA 7.959±2.162 12.398±2.152
n-3 PUFA 0.098±0.070 0.152±0.033
n-6 PUFA/n-3 PUFA 139.85:1 82.20:1
), ArticleFig(id=1178002111804617574, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, label=表4, caption=

脂肪酸含量(g/100 g, n=3)

, figureFileSmall=null, figureFileBig=null, tableContent=
脂肪酸 平凉红牛牛肉 进口雪花牛肉
SFA 4.011±0.940a 5.184±0.692a
MUFA 7.105±2.734a 8.015±0.583a
反式亚油酸(C18:2n6t) 7.833±2.235 12.320±2.185
PUFA 8.163±2.222a 12.699±2.245a
不饱和脂肪酸 15.268±4.852 20.714±2.264
总脂肪酸 19.280±5.792a 25.898±2.840a
n-6 PUFA 7.959±2.162 12.398±2.152
n-3 PUFA 0.098±0.070 0.152±0.033
n-6 PUFA/n-3 PUFA 139.85:1 82.20:1
), ArticleFig(id=1178002111863337831, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=EN, label=Table 5, caption=

Results of sensory evaluation (n=13)

, figureFileSmall=null, figureFileBig=null, tableContent=
部位/形态/加热方式 背最长肌 股二头肌
品种(组别) 平凉红牛
牛肉		 进口雪花
牛肉		 平凉红牛
牛肉		 进口雪花
牛肉
生鲜肉
评价		 脂肪颜色 6.38±1.33 7.31±1.38 6.58±1.38 6.77±1.17
肌肉颜色 6.46±1.33 7.38±1.12 6.83±1.11 6.85±0.99
脂肪沉积 6.38±1.26 7.15±1.14 6.58±1.08 6.15±1.91
光泽 6.31±1.44 6.92±1.12 6.67±0.98 7.00±1.08
细致度 6.38±1.50 6.62±1.50 6.75±1.06 6.92±0.86
坚挺度 6.38±1.39 6.85±1.46 6.42±0.67 6.69±1.32
香气 6.62±1.39 6.69±1.44 6.17±1.03 6.85±0.69
整体可
受性		 6.54±1.39 7.00±1.35 6.58±1.16 7.00±0.91
熟制肉
评价		 肉色 7.08±1.12 6.69±0.95 6.15±1.28 6.31±1.03
脂肪色 7.25±1.06 6.62±1.33 6.46±1.27 6.00±1.63
光泽 7.15±1.21 6.69±1.18 6.69±0.85 6.31±1.25
汁液渗出 7.23±0.93 6.54±1.27 6.08±1.32 6.00±1.47
嗅闻香气 7.31±1.03 6.69±1.44 6.31±1.03 5.77±1.24
细腻程度 7.17±1.11 6.62±1.19 6.31±1.18 5.69±1.65
咀嚼弹性 7.38±0.96a 6.46±1.13b 6.69±0.95 6.00±1.73
咬入度 7.31±1.11a 6.23±1.17b 6.62±0.87 5.69±1.38
嚼透度 7.23±1.09 6.62±0.96 6.46±0.88 6.15±1.68
初始多
汁性		 7.15±0.80 6.31±1.44 6.15±1.14 5.54±1.76
持续多
汁性		 7.46±0.78a 6.38±1.19b 6.31±1.18 5.62±1.71
咀嚼香气 7.31±0.85 6.62±1.39 6.62±1.19 5.85±1.68
余香 7.15±0.90 6.46±1.39 6.77±1.09 5.46±1.76
初始滋味 7.08±1.04 6.31±1.55 6.54±1.05 5.46±1.66
咀嚼滋味 7.23±0.93 6.38±1.45 6.85±1.07 5.85±1.77
余味/回味 7.46±0.88a 6.38±1.33b 6.83±1.34 5.54±1.90
残渣 6.69±1.44 6.08±1.55 6.38±1.19 5.54±1.66
整体可
受性		 7.46±0.88 6.62±1.39 6.77±1.24 5.85±1.86
), ArticleFig(id=1178002111938835304, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986585398858614, language=CN, label=表5, caption=

感官评价结果(n=13)

, figureFileSmall=null, figureFileBig=null, tableContent=
部位/形态/加热方式 背最长肌 股二头肌
品种(组别) 平凉红牛
牛肉		 进口雪花
牛肉		 平凉红牛
牛肉		 进口雪花
牛肉
生鲜肉
评价		 脂肪颜色 6.38±1.33 7.31±1.38 6.58±1.38 6.77±1.17
肌肉颜色 6.46±1.33 7.38±1.12 6.83±1.11 6.85±0.99
脂肪沉积 6.38±1.26 7.15±1.14 6.58±1.08 6.15±1.91
光泽 6.31±1.44 6.92±1.12 6.67±0.98 7.00±1.08
细致度 6.38±1.50 6.62±1.50 6.75±1.06 6.92±0.86
坚挺度 6.38±1.39 6.85±1.46 6.42±0.67 6.69±1.32
香气 6.62±1.39 6.69±1.44 6.17±1.03 6.85±0.69
整体可
受性		 6.54±1.39 7.00±1.35 6.58±1.16 7.00±0.91
熟制肉
评价		 肉色 7.08±1.12 6.69±0.95 6.15±1.28 6.31±1.03
脂肪色 7.25±1.06 6.62±1.33 6.46±1.27 6.00±1.63
光泽 7.15±1.21 6.69±1.18 6.69±0.85 6.31±1.25
汁液渗出 7.23±0.93 6.54±1.27 6.08±1.32 6.00±1.47
嗅闻香气 7.31±1.03 6.69±1.44 6.31±1.03 5.77±1.24
细腻程度 7.17±1.11 6.62±1.19 6.31±1.18 5.69±1.65
咀嚼弹性 7.38±0.96a 6.46±1.13b 6.69±0.95 6.00±1.73
咬入度 7.31±1.11a 6.23±1.17b 6.62±0.87 5.69±1.38
嚼透度 7.23±1.09 6.62±0.96 6.46±0.88 6.15±1.68
初始多
汁性		 7.15±0.80 6.31±1.44 6.15±1.14 5.54±1.76
持续多
汁性		 7.46±0.78a 6.38±1.19b 6.31±1.18 5.62±1.71
咀嚼香气 7.31±0.85 6.62±1.39 6.62±1.19 5.85±1.68
余香 7.15±0.90 6.46±1.39 6.77±1.09 5.46±1.76
初始滋味 7.08±1.04 6.31±1.55 6.54±1.05 5.46±1.66
咀嚼滋味 7.23±0.93 6.38±1.45 6.85±1.07 5.85±1.77
余味/回味 7.46±0.88a 6.38±1.33b 6.83±1.34 5.54±1.90
残渣 6.69±1.44 6.08±1.55 6.38±1.19 5.54±1.66
整体可
受性		 7.46±0.88 6.62±1.39 6.77±1.24 5.85±1.86
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平凉红牛牛肉品质性状分析
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钱聪 1, 2 , 胡俊伟 3 , 王欢 1 , 刘璇 1 , 雷元华 1, *
食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025,16(4): 120-125
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食品安全质量检测学报 | 本期专题：食品品质分析与评价 2025, 16(4): 120-125
平凉红牛牛肉品质性状分析
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钱聪1, 2 , 胡俊伟3, 王欢1, 刘璇1, 雷元华1, *
作者信息
  • 1.中国农业科学院北京畜牧兽医研究所, 北京 100193
  • 2.平凉市畜牧渔业站, 平凉 744000
  • 3.甘肃省平凉红牛研究院, 平凉 744000

    • 钱聪(1988—), 男, 硕士, 畜牧师, 主要研究方向为畜产品质量安全。E-mail:

通讯作者:

* 雷元华(1988—), 男, 工程师, 主要研究方向为牛肉分割与深加工。E-mail:
Analysis on beef quality characteristics of Pingliang red cattle
Cong QIAN1, 2 , Jun-Wei HU3, Huan WANG1, Xuan LIU1, Yuan-Hua LEI1, *
Affiliations
  • 1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • 2. Pingliang Animal Husbandry and Fisheries Station, Pingliang 744000, China
  • 3. Institute of Pingliang Red Cattle, Pingliang 744000, China
出版时间: 2025-02-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241111011
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摘要
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目的 研究平凉红牛牛肉品质特性。方法 取A3级平凉红牛第12~13胸肋间眼肌, 通过测定蛋白质、脂肪、水分含量及氨基酸、脂肪组成, 以及剪切力和蒸煮损失, 对平凉红牛牛肉营养特性、嫩度和保水性进行分析, 并分别对生鲜和煎制牛排、涮制肉片进行感官评价, 最后以A3级进口雪花牛肉作为参照进行比较, 对平凉红牛肉质性状进行全面分析。结果 平凉红牛牛肉与进口雪花牛肉的粗蛋白、水分和总脂肪含量均无显著差异(P>0.05); 平凉红牛牛肉氨基酸含量丰富, 必需氨基酸/总氨基酸比值达到0.45±0.05, 高于A3级进口雪花牛肉(0.42±0.00); 平凉红牛牛肉具有饱和脂肪酸低、不饱和脂肪酸含量高的优点, 脂肪酸含量总体低于进口雪花牛肉, 但差异不显著(P>0.05); 平凉红牛牛肉剪切力为(4219.10±225.29) g, 显著高于进口雪花牛肉(P<0.05)。感官评价结果表明, 生鲜平凉红牛牛肉品质略低于进口雪花牛肉, 但熟制平凉红牛牛肉的评分较高, 特别是咀嚼弹性、多汁性和余味显著高于进口雪花牛肉(P<0.05)。结论 平凉红牛A3级雪花牛肉完全达到进口雪花牛肉品质水平。

平凉红牛  /  雪花牛肉  /  品质  /  感官评价

Objective To study the beef quality characteristics of Pingliang red cattle. Methods The 12-13 thoracic intercostal eye muscles of A3 grade Pingliang red cattle were taken. The nutritional characteristics, tenderness and water retention of Pingliang red cattle were analyzed by measuring the protein, fat, moisture content, amino acid and fat composition, as well as the shear force and cooking loss. The sensory evaluation of raw and fried steak and rinsed meat slices were carried out respectively. The meat quality of A3 grade imported snowflake beef was compared, and the meat quality of Pingliang red cattle was comprehensively analyzed. Results There was no significant difference in crude protein, moisture and total fat content between Pingliang red cattle and imported snowflake beef (P>0.05); Pingliang red beef was rich in amino acids, and the ratio of essential amino acids to total amino acids was 0.45±0.05, which was higher than that of A3 grade imported snowflake beef (0.42±0.00); Pingliang red cattle had the advantages of low saturated fatty acid and high unsaturated fatty acid content. The fatty acid content of Pingliang red cattle was lower than that of imported snowflake beef, but the difference was not significant (P>0.05); the shear force of Pingliang red beef was (4219.10±225.29) g, which was significantly higher than that of imported snowflake beef (P<0.05). Sensory evaluation results showed that fresh Pingliang red beef was slightly lower than imported snowflake beef, but cooked Pingliang red beef scored higher, especially chewing elasticity, juiciness and aftertaste were significantly higher than imported snowflake beef (P<0.05). Conclution Pingliang red cattle A3 grade snowflakes beef can completely reach the quality level of imported snowflake beef, but the content and distribution of functional fatty acid needs to be regulated.

Pingliang red cattle  /  snowflake beef  /  quality  /  sensory evaluation
钱聪, 胡俊伟, 王欢, 刘璇, 雷元华. 平凉红牛牛肉品质性状分析. 食品安全质量检测学报, 2025 , 16 (4) : 120 -125 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241111011
Cong QIAN, Jun-Wei HU, Huan WANG, Xuan LIU, Yuan-Hua LEI. Analysis on beef quality characteristics of Pingliang red cattle[J]. Journal of Food Safety & Quality, 2025 , 16 (4) : 120 -125 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241111011
正文
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0 引言
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近年来, 优质牛肉上升为高端主打食材, 消费者对优质牛肉的品牌更加关注, 消费市场对优质牛肉的消费需求已上升为满足人民群众幸福生活的大事。平凉红牛是指在甘肃省平凉市特定的饲养传统、自然环境和气候条件下, 以平凉当地黄牛为基础, 先后引进秦川牛、利木赞牛、南德温牛等国内外优良品种培育而成当地特色牛种[1]。经过饲养环境、饲养方式、生产工艺的改良, 平凉红牛可生产出与进口牛肉相媲美的雪花牛肉, 在大理石花纹、肉色、脂肪颜色及风味口感方面均达到优质雪花牛肉的质量要求[2-3], 并且具有“三率”高的特点(屠宰率58.19%、净肉率44.03%、酮体产肉率75.68%)[4], 这些优点使“平凉红牛”品牌影响力和知名度不断增强[5]。此外, 平凉红牛也是全国首例活牛类商标[6], 是具有良好肉用性能的优质高档肉牛新类群[7-9], 已达到生产高档优质雪花牛肉的质量要求。但受多种因素制约, 平凉肉牛产肉性能及肉品质鲜有系统性研究。为深入挖掘平凉红牛牛肉的品质特性, 助力平凉红牛产业发展, 本研究开展平凉红牛肉质分析和感官评定实验, 并与进口雪花牛肉进行对比, 以期为平凉红牛的开发利用提供数据支撑, 并为平凉红牛逐步发展成为高品质牛肉竞争品牌提供一定的理论参考依据。
1 材料与方法
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1.1 材料与仪器
筛选以当地饲养模式饲养、质量等级达到A3级别的平凉红牛3头, 屠宰分割后在0~4 ℃温度下成熟14 d, 取背最长肌和股二头肌部位肉在-30 ℃以下冻结, -18 ℃环境储存运输。以进口A3级雪花牛肉作为参照。
GR-150型沃普式剪切力仪(美国曼哈顿公司); YYW-2型应变式控制式无侧限压力仪(南京土壤仪器厂有限公司); HH-4数显恒温水浴锅(江苏省金坛市荣华仪器制造有限公司); Kjeltec 8400型全自动凯氏定氮仪、Soxtec 8000型脂肪测定仪(丹麦FOSS公司); LA8080型氨基酸分析仪(日本日立公司); GC-2014型气相色谱仪(日本岛津公司)。
1.2 方法
1.2.1 品质指标测定
分别取A3级平凉红牛和进口牛肉12~13胸肋间眼肌, 在4 ℃条件下解冻24 h, 进行肉品质测定。
剪切力的测定: 按照NY/T 1180—2006《肉嫩度的测定 剪切力测定法》; 压力法失水率的测定: 按照NY/T 1333—2007《畜禽肉质的测定》; 蒸煮损失的测定: 取5 cm× 4 cm×4 cm的肉块置于蒸煮袋, 放入水浴锅内, 水浴温度80 ℃, 当样品中心温度达到72 ℃时, 立即取出肉样, 冷却至室温, 根据前后质量差计算蒸煮损失; 蛋白质的测定: 按照GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》; 脂肪含量的测定: 按照GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》; 水分含量的测定: GB 5009.3—2016《食品安全国家标准 食品中水分的测定》; 氨基酸的测定: 按照GB 5009.124—2016《食品安全国家标准 食品中氨基酸的测定》; 脂肪酸的测定: 按照GB 5009.168—2016《食品安全国家标准 食品中脂肪酸的测定》中的外标法。
1.2.2 感官评价方法
分别取平凉红牛和进口牛肉的背最长肌和股二头肌进行感官评价。首先对生鲜样品进行评价, 然后取背最长肌切15 mm厚牛排, 200 ℃扒板煎至中心温度为70 ℃; 股二头肌切1.5 mm薄片, 沸水加热15 s。由13名专家组成评价小组, 按照Likert量表法分别从色泽、大理石花纹、汁液浸出和外观可接受性对生鲜样品, 从切面颜色、肉香气、嫩度、多汁性、残渣量和总体可接受性等指标对熟制样品进行感官评价, 以9分制打分, 其中1分表示非常不喜欢, 9分表示非常喜欢。
1.3 数据处理
实验重复3次测定, 通过单因素方差分析(analysis of variance, ANOVA)对数据进行统计分析, 通过Duncan多重检验将极显著差异定义为P<0.01, 显著差异定义为P<0.05。统计分析主要使用SPSS 26.0版软件进行。
2 结果与分析
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2.1 食用品质结果分析
肉品通常以剪切力值的大小评价肉品的嫩度, 剪切力值越大, 肉越老, 反之越嫩。与西式肉制品相比, 中式牛肉多为高熟度加工, 包括炖、煮、蒸、炒、涮等烹饪方式。研究发现[10], 当牛肉剪切力为0~2 kg时, 中式烹饪牛肉菜肴嫩度被评价为很嫩; 2~5 kg为嫩; 5~7 kg为一般; 7~9 kg为较粗硬; 9~10 kg为粗硬; 而当牛肉剪切力达到11 kg以上时, 其所制中式菜肴肉质很粗硬。而西式菜肴多为低熟度加工, 主要采用煎制、烤制和低温煮制, 其根据剪切力将嫩度划分为<4.2 kg为嫩; 4.2~5.6 kg为一般; >5.6 kg为较韧[11]。
如表1所示, 平凉红牛牛肉的剪切力为(4219.10±225.29) g, 进口雪花牛肉的剪切力为(3816.23±257.99) g, 分别与上述中西式菜肴嫩度标准比较可知, 两种牛肉烹饪后均可达到较嫩的评价等级。平凉红牛牛肉剪切力显著高于进口雪花牛肉(P<0.05), 这可能是由于两种牛肉的肌纤维类型、结缔组织及脂肪的含量、分布和化学状态不同[12]。LIANG等[11]分析不同等级的黄牛和杂交牛也发现, 肌内脂肪含量与剪切力呈显著负相关, 二者剪切力的差异主要是由脂肪含量差异引起的。
压榨失水率和蒸煮损失率是体现牛肉保水性能的重要指标, 失水率越小牛肉的保水性能越好。此外, 蒸煮损失与加工肉品的营养价值和多汁性密切相关, 蒸煮损失越少, 水分流失越少, 多汁性就越好, 伴随汁液中流失的可溶性蛋白也越少, 故营养损失也较少[13]。如表1所示, A3级平凉红牛牛肉和进口雪花牛肉背最长肌的压榨失水率和蒸煮损失率均在30%左右, 平凉红牛牛肉略高于进口雪花牛肉, 但无显著差异(P<0.05)。王煦等[14]测定得到西门塔尔牛外脊和辣椒条的蒸煮损失率为26%, 低于本研究结果, 可能与不同牛种、部位肉有关; 此外, 肉中的脂肪含量也与蒸煮损失呈正相关[14], 因此脂肪含量较高的部位肉更适合短时煎烤的加工方式。
2.2 营养成分结果分析
如表2所示, 平凉红牛牛肉和进口雪花牛肉在营养成分方面均无显著差异(P>0.05)。蛋白质是构成机体组织、器官的重要组成部分, 平凉红牛牛肉蛋白质含量达到(20.27±1.80)%, 可作为重要的动物性蛋白来源。水分含量直接影响肉类的贮藏加工和食用品质[15]。本研究中平凉红牛牛肉水分含量为(62.7±5.65)%, 符合GB 18394—2020《畜禽肉水分限量》中对牛肉水分含量≤77%的规定。肌内脂肪影响肉嫩度、多汁性和风味。烹饪过程中肉中脂质经脱水、脱羧、水解、脱氢和碳-碳裂解反应发生热降解, 产生醛类、酮类、烃类等挥发性风味物质[16]。研究表明脂肪含量2.5%~3%时肉品风味较佳[17], 平凉红牛牛肉中脂肪含量为(16.73±7.45) g/100 g, 远高于此范围, 表明其烹饪后具有良好的风味。
2.3 氨基酸含量结果分析
如表3所示, A3级平凉红牛牛肉中TAA含量为(14.33±0.70) g/100 g, 其中EAA含量为(6.42±0.71) g, NEAA含量为(7.91±0.98) g, 与进口雪花牛肉差异不显著(P>0.05), 均能达到进口雪花牛肉的水平, 且较进口雪花牛肉更高。根据联合国粮食及农业组织与世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization, FAO/WHO)的模式标准, 优质蛋白的EAA/TAA应约为40%左右, EAA/NEAA应在60%以上[17], 平凉红牛牛肉EAA/TAA达到45%(对应表3中0.45±0.05), EAA/NEAA达到83%(对应表3中0.83±0.19), 符合优质蛋白标准。氨基酸是牛肉风味的重要前体物, 其与还原糖发生美拉德反应是生成肉香味的重要途径之一。同时氨基酸自身也是重要的呈味物质, 赖氨酸、精氨酸、组氨酸、异亮氨酸以苦味为主, 甘氨酸以甜味为主, 谷氨酸、天冬氨酸以酸味为主, 其盐类是重要的呈现特殊鲜味的物质[18], 因此氨基酸含量丰富对于提高熟制肉的风味具有重要贡献。
2.4 脂肪酸含量结果分析
如表4所示, A3级平凉红牛牛肉的脂肪酸总量为(19.280±5.792) g/100 g, 其中SFA总量为(4.011±0.940) g/100 g, MUFA总量为(7.105±2.734) g/100 g, PUFA总量为(8.163±2.222) g/100 g, 与进口雪花牛肉脂肪酸含量相比均无显著差异(P>0.05)。PUFA对人体有重要的生理功能, PUFA和SFA的比值(P/S)高于0.45表明脂肪酸营养价值高[19], 平凉红牛牛肉P/S为2.03, 远高于推荐值, 表明其PUFA含量丰富。
PUFA中含量较高的脂肪酸是反式亚油酸, 占PUFA含量的96%。其中反式亚油酸中存在一类具有功能性的共轭亚油酸(conjugated linoleic acid, CLA), 它存在反刍动物体内, 是通过瘤胃动物肠道中的微生物将食入的亚油酸异构化而合成。研究发现CLA具有抗动脉粥样硬化、降低胆固醇、抑制脂肪累积、增强机体免疫能力等生理功能[20]。平凉红牛牛肉中反式亚油酸含量[(7.833±2.235) g/100 g]较高。此外, n-3和n-6系列PUFA也对人体具有特殊功能[21-22]。WHO和FAO提出膳食中n-6 PUFA/n-3 PUFA的合适比例为5:1~10:1[23-26], 但平凉红牛牛肉n-6/n-3的比例高达139.85:1, 远超最佳比例范围, 在后续生产中需通过日粮营养调控加以改善[27-30]。
2.5 感官评价结果分析
从颜色、大理石花纹(脂肪沉积)、气味和整体可接受性等方面对生鲜平凉红牛牛肉和进口雪花牛肉进行感官评价, 结果如表5所示。生鲜平凉红牛牛肉和进口雪花牛肉之间各指标均无显著差异(P>0.05), 但进口雪花牛肉得分整体略高与平凉红牛牛肉。取背最长肌煎制牛排, 股二头肌切片涮制, 进一步对熟肉样品作感官评价。结果表明, 平凉红牛牛肉煎制牛排的咀嚼弹性、持续多汁性、咬入度和余味显著高于进口雪花牛肉, 其余指标均差异不显著(P<0.05), 且煎制牛排和涮制牛肉得分整体高于进口雪花牛肉。综上分析可知, 尽管平凉红牛牛肉在颜色、脂肪沉积等外观方面稍显逊色, 但其烹饪后, 无论是煎制牛排还是涮制肉片均表现出良好的外观、口感和滋味, 表明平凉红牛牛肉完全可以达到甚至优于同级别进口雪花牛肉的品质。
由此可以看出, 仅从外观如肉色和大理石花纹对牛肉进行评级, 结果并不客观, 对于平凉红牛牛肉而言, 虽然外观欠佳但熟制肉的口感风味均优于进口雪花牛肉, 因此在牛肉等级标准的制定过程中, 应充分考虑影响最终牛肉口感的因素, 才能准确体现牛肉的品质和价值。
3 结论
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通过分析平凉红牛牛肉品质特性和感官评价可得出以下结论: 平凉红牛牛肉嫩度较好, 适合短时加工方式; TAA含量丰富且符合理想模式, 属于优质的动物蛋白; 其不饱和脂肪酸含量很高, 富含CLA等功能性脂肪酸, 但n-6 PUFA/n-3 PUFA比值较高, 需要通过营养调控加以改善。感官评价结果显示平凉红牛牛肉在口感和滋味方面表现突出, 完全可以达到A3级进口雪花牛肉的品质水平。
基金
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  • 平凉红牛屠宰加工相关标准建设研究与集成示范推广应用项目(PL-STK-2022B-047)
  • 乌审黑牛核心群选育和高效扩繁综合配套技术集成与示范项目(ZD20232316)
  • 国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
  • 河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204)
  • 中国农业科学院科技创新工程项目(ASTIP-IAS-12)
文献
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参考文献 引证文献
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2025年第16卷第4期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241111011
  • 接收时间：2024-11-11
  • 首发时间：2025-07-21
  • 出版时间：2025-02-25
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  • 收稿日期：2024-11-11
基金
平凉红牛屠宰加工相关标准建设研究与集成示范推广应用项目(PL-STK-2022B-047)
乌审黑牛核心群选育和高效扩繁综合配套技术集成与示范项目(ZD20232316)
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)
河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204)
中国农业科学院科技创新工程项目(ASTIP-IAS-12)
作者信息
    1.中国农业科学院北京畜牧兽医研究所, 北京 100193
    2.平凉市畜牧渔业站, 平凉 744000
    3.甘肃省平凉红牛研究院, 平凉 744000

通讯作者:

* 雷元华(1988—), 男, 工程师, 主要研究方向为牛肉分割与深加工。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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