Effect Of Ages On The Quality Of Yanbian Beef

The experiment were conducted to investigate the influence of age to Yanbian beef quality [1yr, .5-3 yr,5-6 yr,9-10 yr(n=4 in each)]. The experiment divided to two part:cold preservation and freeze preservation. The main as follows:1. The cold preservation experiment results showed that following the ages increased of Yanbian cattle,the moisture content decreased,the crude fat increased, the crude protein increased and stable,the crude ash changed slightly.The crudeprotein was highest in 1.5-3 yr group, the crude fat of 1yr and 1.5-3 yr groups were lower compared to the 5-6 yr,9-10 yr group (p<0.05).The content of metmyoglobin and the value of TBARS of 1 yr and 1.5-3yr group were less than the 5-6yr and 9-10yr's (p<0.05) The value of CIE a* and CIE c* of 1 yr and 1.5-3yr indicated a significant higher compared to the other groups (p<0.05).And the value of CIE h0 were less (p<0.05).The sense organ evaluation showed that the tenderness of 1yr and 1.5-3 yr group were higher compared to the 5-6 yr, 9-10 yr group (p<0.05)2. The freeze preservation experiment results showed that:in the freezing time, the content of metmyoglobin and the value of TBARS of 1.5-3yr were the lest (p<0.05), The value of CIE a* and CIE c* of 1.5-3yr indicated a significantly highest (p<0.05). And the value of CIE h0 were the lest (p<0.05). The content of oleic acid, UFA were increased following the ages increased. The content of MUFA of 1yr group were lest.The content of the tasty amino acids of 1yr group were lest,the others were closed with each other. Following the ages increased of Yanbian cattle, the density of muscle fiber decreased, the cross section area and diameter were increased. The results showed that the 1yr yanbian beef was the most tender,the second was the age of 1.5-3yr yanbian beef.