Analysis of differences in muscle quality and nutritional characteristics of different anatomical parts of Xinjiang brown cattle

doi:10.6048/j.issn.1001-4330.2025.08.021

Abstract

Abstract: 【Objective】This research aims to analyze the differences in muscle quality and nutritional characteristics of different anatomical parts of Xinjiang brown cattle in the hope of providing reference for the processing and utilization of Xinjiang brown cattle and quality improvement.【Methods】In this study，50 Xinjiang brown cattle（2-3 years old）in good health were selected as the research objects. The nutritional components（protein content，fat content，moisture content）and meat quality indexes（shear force，water loss rate，cooking loss，pH value，texture parameters（Texture Profile Analyzer，TPA））of the three parts of beef were measured and analyzed.【Results】The shear force and pH value of supraspinatus were significantly different from those of semitendinosus and longissimus dorsi（P<0.01）. The hardness，elasticity，adhesion and meat color（L^*，a^*，b^*）of semitendinosus were significantly different from those of supraspinatus and longissimus dorsi（P<0.01）. The protein content and fat content of the longissimus dorsi muscle were the highest in the three anatomical parts，but there was no significant difference between the other two parts（P>0.05）.【Conclusion】 There are significant differences in pH，shear force，elasticity，hardness and chewiness among different anatomical muscles of Xinjiang brown cattle. Through comprehensive comparative analysis，it is found that the muscle quality of Xinjiang brown cattle is tender and the nutritional quality better. The results of this study can provide a basis for the processing，utilization and quality improvement of beef from different anatomical parts of Xinjiang brown cattle in the future.

Key words: Xinjiang brown cattle; meat quality; nutritional characteristics

摘要： 【目的】分析新疆褐牛不同解剖部位肌肉品质及营养特性的差异，为新疆褐牛牛肉加工利用和品质改进提供参考。【方法】选取50头（2~3岁）健康状态良好的新疆褐牛半腱肌、冈上肌、背最长肌为研究对象，对这3个部位牛肉的营养成分（蛋白质含量、脂肪含量、水分含量）和肉品质指标（剪切力、失水率、蒸煮损失、pH值、质构参数（Texture Profile Analyzer，TPA）等）进行测定与分析。【结果】冈上肌剪切力、pH值与半腱肌、背最长肌之间存在极显著差异（P<0.01）；半腱肌硬度、弹性、黏附性、肉色（L^*、a^*、b^*）与冈上肌、背最长肌之间存在极显著差异（P<0.01）；背最长肌的蛋白质、脂肪在3个解剖部位中含量最高，但与其他2个部位之间不存在显著性差异（P>0.05）。【结论】新疆褐牛不同解剖部位肌肉间在pH值、剪切力、弹性、硬度、咀嚼性存在显著性差异。经综合比较分析，新疆褐牛冈上肌肉质较嫩、营养品质较好，本文研究结果可为今后新疆褐牛不同解剖部位牛肉的加工利用和品质改进提供依据。

关键词: 新疆褐牛, 肉品质, 营养特性

CLC Number:

S823.9

CHEN Wenzhong, SU Nan, ZHANG Yuxia, WANG Xiao, MA Zhen, YE Zhibing, CUI Furong, YAN Xiangmin. Analysis of differences in muscle quality and nutritional characteristics of different anatomical parts of Xinjiang brown cattle[J]. Xinjiang Agricultural Sciences, 2025, 62(8): 2036-2043.

陈文中, 苏楠, 张雨夏, 王晓, 马桢, 叶治兵, 崔繁荣, 闫向民. 新疆褐牛不同解剖部位肌肉品质与营养特性差异分析[J]. 新疆农业科学, 2025, 62(8): 2036-2043.

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