关键词: 甘南牦牛, 肉质特性, 食用品质, 相关性分析

Abstract:

This study was designed to analyze the correlation between meat quality characteristics and eating quality for
different anatomical locations of Gannan yaks for the purpose of providing the scientific basis for quality evaluation of
Gannan yak meat. Beef shoulder, striploin, eye round, knuckle and silverside from six Gannan yaks at 3–5 years of age were
evaluated for meat quality characteristics and eating quality. The results showed that pH of knuckle was significantly higher
than that of other parts (P < 0.05), b* value of shoulder was significantly lower than that of other parts (P < 0.05), and shear
force of striploin was significantly lower than that of other parts (P < 0.05). On the other hand, there were no significant
differences in L* value, cooking loss and water loss rate (P > 0.05) of yak meat from different anatomical locations.
The correlation analysis showed that pH was negatively correlated with tenderness (r = −0.634, P < 0.05) and overall
acceptability (r = −0.685, P < 0.05). Similarly, shear force was negatively correlated with tenderness (r = −0.734, P < 0.05).
Therefore, the eating quality of striploin was better than that of shoulder, eye round, knuckle and silverside. pH and shear
force were selected as the key indicators to evaluate the eating quality of Gannan yak meat.

Key words: Gannan yak, meat quality characteristics, eating quality, correlation analysis