Reseach On Different Quality Grades Of Yanbian Cattle Beef

Yanbian cattle carcass quality grade was improved, premise condition was provided for the establishment of carcass grade standard.36-months-old Yanbian cattlle were selected, ribeyes were as test samples after slaughtering. The test specimens were divided into super1+, optimal, optimal secondary, regular grade according to Yanbian cattle carcass quality grade standard. Different quality grades of Yanbian cattle beef were studied, results were showed:Quality grades of Yanbian cattle beef were higher, fat content was more. Fat content had significant difference (p<0.05). Moisture, protein, ash content were no significant difference.The content of C14:0, C16:0, C16:1, C18:0were rising, C18:1and C18:2were gradually reducing with maturing. Quality grades of Yanbian cattle beef were higher, content of C18:1and C18:2were less. Quality grades and mature time had significant effect on unsaturated fatty acid. The content of glutamic acid was the highest, followed by glycine and lysine, cystine was the least in Yanbian cattle beef. Quality grades had no obvious influence on amino acids.Quality grades had significant effect on fluid loss rate, cooked rate, water holding capacity (p<0.05). Dripping loss was rising with maturing, mature time and quality grades had significant effect on dripping loss (p<0.05). As quality grades rising, water holding capacity was better.Shear force had downward trend, mature time and quality grades had significant effect on shear force and texture profile analysis parameters (p<0.05). Muscle fiber density and myofibril fragmentation index were increasing, Muscle fiber area and diameter were decreased. Tenderness was improved. Quality grades and mature time had significant effect on muscle fiber characteristics (p<0.05). Tenderness of different quality grades Yanbian cattle beef were prime1+>choice first> choice secondary> ordinary grade. Tenderness degree increased with maturing, quality grades were higher, tenderness was better. On9th-11thd Yanbian cattle beef reached maturity.Maturing time had significant influence on pH value, color, total volatile basic nitrogen (p<0.05). pH, total volatile basic nitrogen, thiobarbituric acid reactive substance were rising and color was dimming with maturing. On9thd, Yanbian cattle beef was decaying, unpleasant odor, sticky.Shear force and dripping loss, cohesiveness, springiness were negative correlation.Gumminess and chewiness was significantly correlated (p<0.05), the correlation coefficient was0.89. Dripping loss, shear force, texture profile analysis parameters had wide degree correlation (r=-0.44-0.89). Muscle fiber density muscle fiber area,muscle fiber diameter were significantly correlated (p<0.05), muscle fiber area, muscle fiber diameter, myofibril fragmentation index were highly significantly correlated (p<0.01), shear force was closely related to muscle fiber characteristics. pH, CIE a*, CIE b*were obviously negatively correlated (p<0.05), pH value, total volatile basic nitrogen, thiobarbituric acid reactive substance,metmyoglobin extremely significant positive correlation (p<0.01), pH value, total volatile basic nitrogen, thiobarbituric acid reactive substance, metmyoglobin content had larger influence on color.