The Comparative Study On Beef Properties From Xia Nan Cattle And Chinese Simontal Cattle

Xia nan cattle is the variety cultivated for meat specially in our country. Chinese simontal cattle is cultivated for meat and milk which is raised widely. Six Xia nan cattles and Chinese simontal cattles were selected as research objects. The age was about eighteen months and they did not be castrated. They were all about 500kg in weight with medium body size and distinct breed characteristics. Striploin and knuckle were choosed from the research objects. It studied the nutrient components, organolepties properties and processing properities. The were respectively compared in the same parts of different varieties and in the different parts of same varieties. The results were as follows:1,The content of intramusclar fat, ash and moisture in striplion of Xia nan cattles and Chinese simontal cattles had no significant difference (P>0.05), while the content of protein and hydroxyproline had significant difference (P<0.05). As for the part of knuckle, the content of ash and moisture had no significant difference (P>0.05), while the content of protein, intramusclar fat and hydroxyproline had no significant difference (P>0.05).The content of protein, intramusclar fat, ash and moisture in striplion and knuckle of xia nan cattles had no significant difference (P>0.05), while the content of hydroxyproline had significant difference (P<0.05). As for the Chinese simontal cattles, the content of intramusclar fat and ash in the two parts had no significant difference (P>0.05), while the content of protein, moisture and hydroxyproline had significant difference (P<0.05).2,The shear force and juicy in striplion of Xia nan cattles and Chinese simontal cattles had no significant difference (P>0.05), while the color (L*,a*,b*) had significant difference (P<0.05). As for the part of knuckle, the shear force and juicy had no significant difference (P>0.05), while the color (L*,a*,b*) had significant difference (P<0.05)The shear force, juicy and L* in striplion and knuckle of xia nan cattles had no significant difference (P>0.05), while the a*and b*had significant difference (P<0.05). As for the Chinese simontal cattles, the shear force,juicy, L* and a* in the two parts had no significant difference (P>0.05), while the b*had significant difference (P<0.05).3,The gel strength, elasticity and emulsifying ability in striplion of Xia nan cattles and Chinese simontal cattles had no significant difference (P>0.05), while the cooking loss, water holding capacity of gel and emulsion stability had significant difference (P<0.05). As for the part of knuckle, the elasticity and emulsifying ability had no significant difference (P>0.05), while the gel strength, cooking loss, water holding capacity of gel and emulsion stability had significant difference (P<0.05)The cooking loss, elasticity, water holding capacity of gel, emulsion stability and emulsifying ability in striplion and knuckle of xia nan cattles had no significant difference (P>0.05), while the gel strength had significant difference (P<0.05). As for the Chinese simontal cattles, the cooking loss, elasticity, water holding capacity of gel, emulsion stability and emulsifying ability in the two parts had no significant difference (P>0.05), while the gel strength had significant difference (P<0.05).4. The yield rate of spiced beef made by striplion from xia nan cattles and Chinese simontal cattles had no significant difference (P>0.05),so did the knuckle. The yield rate of spiced beef made by striplion and knuckle from xia nan cattles also had no significant difference (P>0.05), so did the Chinese simontal cattles.The elasticity, hardness, yield rate and total espressed juice of the emulsion-type sausage made by striplion from xia nan cattles and Chinese simontal cattles had no significant difference (P>0.05),while the strength had significant difference (P<0.05), so did the knuckle. The elasticity, hardness, yield rate and total espressed juice of the emulsion-type sausage made by striplion and knuckle from xia nan cattles had no significant difference (P>0.05), while the strength had significant difference (P<0.05), so did the Chinese simontal cattles.