The Quality Analysis And Evaluation Of Tibet Yak Meat

Tibet yak meat contains high quality protein and complete kinds of amino acids,has the characteristics of high energy and low in fat,which was crowned the "crown of beef" reputation,it is also one of the main meat resources for Tibetan people.In this research,3 head yak(3 to 5 years old black yak)was choosed in yak high yield region of Nagqu,shannan,xigazeeach,then take the back of the head(back of the longest muscle),leg(semitendinosus)and buttocks(the three-year-old black yak).The three parts of Ningxia cattle were selected as the control samples.The nutritional quality,edible quality and flavor substance detection of the 30 samples were studied.The differences were analyzed in different regions of Tibet Yak meat and yak meat in different parts of the meat quality analysis and evaluation,in order to achieve the quality of yak meat and the division of the area and the comparison of Ningxia beef and beef analysis of yak meat quality.The main results are as follows:(1)Nutritional quality The moisture content of the yak meat was 67.88%,the ash content was 1.21%,the protein content was 19.29% and the fat content was 2.21%.The moisture content of the yak meat was 65.66%,the ash content was 1.85%,the protein content was 27.07%,the fat content And the content of ash was 1.60%,the protein content was 22.49%,and the fat content was2.56%.There were significant differences in water content and ash content of yak meat in different areas of Tibet,and there was no significant difference in the protein content between the different meat and the content of yak meat in different areas.There were significant differences in leg meat between the two groups.Three areas of yak meat protein content of the order of the order of Shigatse,Shannan,Nagqu..The contents of water and protein in different parts of yak were significantly different.The moisture content of various parts of the meat for the leg meat,buttocks meat,back meat.There was no significant difference in the ash content of different parts of yak.The difference of fat content between the meat and the buttocks of the yak was not significant in the same area.The meat of the back meat was significantly different from the meat of the leg and the buttocks,and the fat content of the back meat was the lowest.The ?-6 / ?-3 of the back,leg and buttocks of the yak yak were 4.06,4.04,4.94,respectively,close to the best gold ratio of 4: 1.The EAA / TAA of the three parts of the naqu meat were 38.43%,36.03% and 32.77% respectively,The yak meat of shannan was 33.03%,38.47% and 37.72% respectively.The yak meat of Xigaze was 34.68%,33.74% and 38.60% respectively,yellow beef were 34.30%,38.07%,38.39%,respectively,close to40%,while the yak meat and yellow beef protein essential amino acid index EAAI are also about1.00,the Tibetan yak meat and beef nutrition value is very high(2)The edible quality In three areas of yak meat,the Shigatse yak meat marble score is the highest,the fat content is also higher,and has the smallest shear(meat tender),better juicy,the region yak meat quality is better.Shannan yak meat edible quality is relatively poor.Nagqu yak meat's color is the most bright,Shigatse is the next,Shannan is the worst,but the flesh is the most red,The difference between the brightness of the yak meat in the song and the Shigatse was significant in the three parts.That song yak meat juicy is better than Shigatse yak meat,and Shigatse yak meat is better than Shannan yak meat.That song yak meat juicy is better than Shigatse yak meat,and Shigatse yak meat is better than Shannan yak meat.the shear force difference between three parts of Shiga Yak meat was significant,the back is most tender,the hips is the oldest.There was no significant difference in the shear force between the three parts of yak meat in Naqu and Shannan areas.The same parts of different areas of the yak meat tenderness is not the same,the tenderness of the pros and cons in order of Shigatse Yak meat,Nagqu yak meat,Shannan yak meat.The difference of cooking loss and water loss of yak meat in different areas was not significant,and the loss of cooking beef in Ningxia was the highest,and the water loss rate of Shannan yak meat was the highest.Consolidated,that song yak meat and Shigatse yak meat edible processing quality is better than Shannan yak meat.There were significant differences in the response value of the yak meat to the electronic tongue sensor in the three areas.The five flavors of the yak meat were sour taste SRS,salty taste STS,flavor UMS,sweet SWS and bitter BRS were obvious.Taste the most significant,followed by sour taste.(3)Flavor substance There were 62 kinds of volatile flavor substances in yak beef,64 species of volatile flavor substances in Shannan yak meat,64 species of volatile flavor substances in Yakushan meat,and 55 kinds of volatile flavor substances in Ningxia.Ningxia yellow beef volatile flavor substances less than the type of aldehyde substances were significantly less than yak meat.The number of aldehydes in the yak meat of the three areas is the same,and the species of the yak meat is more than the other two,and the aroma substances of the yak meat are more.The content of nonylaldehyde,octanal and heptaldehyde in the yak meat of Tibet and the content of flavor substances such as acetaldehyde,benzothiazole,furan,hexanal and hexanoic acid are relatively high,and the flavor of yak meat is better than that of beef In the other two places.(4)The 16 indexes of the quality of Tibetan yak meat can be compressed into seven main components,namely,the impact factor of meat,the influence factor of edible juiciness,the influence factor of meat texture,the influencing factor of flavor,the effect of cooking and cooking,theinfluencing factor and the protein Sexual impact factor.The key to evaluating the quality of yak meat is L *,a *,b *,FJ(the first few chewing gravy release),MJ(juicy comprehensive evaluation),cooking loss,drip loss,pH,water loss,marble pattern The Participate in the Tibetan yak meat can be divided into three categories: the first class to Nagqu area yak meat-based,the appearance of such yak meat parameters are good,poor eating parameters,processing parameters;the second category to Xigaze yak meat The main parameters of the yak meat are good,the food parameters are good,the processing parameters are the general;the third category is dominated by Shannan yak meat,and its appearance parameters are good,the eating parameters are good and the processing parameters are poor.