Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles

doi:10.7506/spkx1002-6630-201323014

Abstract

Abstract:

This study was focused on a comparative evaluation of the sensory quality properties and processing
characteristics of striploin and knuckle meats from Yanbian and Nanyang yellow cattles. Results showed that the a* value
of Yanbian beef was significantly higher than that of Nanyang beef (P ＜ 0.05), but the L* and b* values were significantly
lower than those of Nanyang beef (P ＜ 0.05). The juiciness of striploin from Yanbian cattle was better than that of Nanyang
beef, while the juiciness of knuckle was worse than that of Nanyang beef. The cooking loss showed that Yanbian beef had a
higher yield during processing than Nanyang beef. The striploin of Yanbian cattle had better tenderness with shear force of
3.19 kg/cm2, which was suitable for frying and roasting. The gel property of Yanbian beef was better than that of Nanyang
beef, so Yanbian beef was suitable for preparing gel-type products. Nanyang beef had a better emulsifying property, and
thuswas suitable for preparing emulsification-type products.

Key words: sensory properties, tenderness, gel properties, emulsifying properties

CLC Number:

TS251.1

WANG Fu-long1，LU Gui-song1，WANG-Na2，PENG Zeng-qi1,*，QI Xing-lei3，LI Yu-lin2， YAO Yao1，LI Jun-ke1，ZHU Yi1，WAN Ke-hui1，ZHANY Ya-wei1，HUI Teng1. Comparative Studies on Beef Sensory and Processing Characteristics of Nanyang and Yanbian Yellow Cattles[J]. FOOD SCIENCE, 2013, 34(23): 62-66.

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