FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 114-117.

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Study on Effect of Marbling and Physiological Maturity Degree on Meat Quality of Crossbred Yellow Cattle

TANG Xiao-yan1,ZHOU Guang-hong2,XU Xing-lian2   

  1. 1.Institute of Quality Standards and Testing Technology for Agri-Products, Chinese Academy of Agricultural Science, Beijing 100081, China;2.Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2006-12-15 Published:2011-11-23

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Abstract: According to sector standard of Ministry of Agriculture Beef Grading System, effect of marbling and physiological maturity on beef quality were studies. Results show that, marbling has significant effect on cooking loss(p<0.05), and has no effect on pH and shear force values. Cooking loss decreased with marbling increasing. Physiological maturity degree influenced pH, cooking loss and shear force values significantly at p<0.05, 0.05 and 0.1 respectively. Beef cooking loss and shear force values increased with chronological age increasing.

Key words: marbling, maturity degree, beef quality