Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle

doi:10.7506/spkx1002-6630-201305009

Abstract

Abstract: This study was focused on the sensory properties and processing characteristics of bull beef from two Chinese cattle breeds: Qinchuan and Luxi. Striploin and knuckle were selected as the research objects. The results showed that the lightness (L* value) and redness (a* value) of Luxi cattle beef were significantly higher than those of Qinchuan cattle beef. No significant differences were observed in the juiciness and shear force of beef from Qinchuan cattle and Luxi cattle. The drip loss (1.33%) and cooking loss (30.76%) of Qinchuan cattle beef were significantly lower (P＜0.05) than those of Luxi cattle beef (2.12% and 48.30%, respectively). Gel properties of Qinchuan cattle beef was better than those of Luxi cattle beef while Luxi cattle beef had better emulsifying properties than Qinchuan cattle beef.

Key words: beef, juiciness, shear force, gel, emulsifying capacity

CLC Number:

TS251.52

LU Gui-song1，PENG Zeng-qi1,*，CAO Hui2，SONG En-liang3，CHEN Qi-liang1，GAO Fei-fei1，TIAN Rui-hua1， JIN Hong-guo1，WANG Rong-rong1，YAO Yao1，ZHANG Ya-wei1，WANG Fu-long1，HUI Teng1. Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle[J]. FOOD SCIENCE, 2013, 34(5): 42-45.

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