FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (23): 80-89.doi: 10.7506/spkx1002-6630-20201122-228

• Basic Research • Previous Articles     Next Articles

Processing Characteristics of Different Beef Cuts from Xia-Nan Cattle and Suitability for Beef Jerky Processing

ZHAO Gaiming, LI Shanshan, CUI Wenming, ZHU Chaozhi, LI Jiaqi, JIAO Yangyang, YIN Feng, BAI Xueyuan, QI Xinglei   

  1. (1. Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Promotion Research Center of Xia-Nan Cattle, Zhumadian 463000, China)
  • Online:2021-12-15 Published:2021-12-29

Abstract: Xia-Nan cattle is the first new breed of beef cattle independently cultivated by China. In order to promote the industrialization and scientific development of Xia-Nan cattle meat and its deeply processed products, the differences in the physicochemical parameters and processing quality of beef from different carcass locations were investigated, and the suitability for producing beef jerky was also evaluated. Twenty physicochemical indicators of raw beef and nine processing quality indicators of beef jerky were determined. Moreover, correlation analysis and principal component analysis (PCA) were used to screen for the key indicators and a model for quality evaluation was established. The results showed that 1) the physicochemical characteristics of raw beef varied notably among carcass locations; the tenderside had the highest moisture (75.47%) and protein (21.51%) contents and the lowest intramuscular fat content (2.39%) (P < 0.05), as well as better gel and emulsifying properties. The shoulder had the highest intramuscular fat content (8.69%), better textural properties, and smaller shear force. The shank had the lowest cooking loss rate (24.08%), thawing loss rate (1.81%) and shear force (4.99 kg). The cooking loss rete (34.22%) and thawing loss rate (6.36%) in the knuckle were the highest. 2) The comprehensive evaluation model for beef jerky processing suitability was established as Y = 0.197 9A + 0.026 0B + 0.312 8C + 0.218 8D + 0.245 5E, where A, B, C, D and E represent a*, hardness, hydroxyproline content, cooking loss rate, and emulsifying stability, respectively. 3) The shoulder and bottom round but not knuckle and shank were suitable for beef jerky processing. 4) The regression equation between sensory evaluation (y) and comprehensive quality evaluation (x) was established as y = 3.646 5x + 4.556 2 (R2 = 0.824 2), and the comprehensive evaluation model could well predict beef jerky processing suitability. This work has provided additional parameters necessary to evaluate the processing characteristics of Xia-Nan cattle meat and has found more suitable carcass locations for processing beef jerky.

Key words: beef; cut; jerky; processing characteristic; Xia-Nan cattle

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