Research On Suitability Evaluation Of Different Cuts Of Beef For Processing

With the improvement of people's living standards and the integration of Chinese and western food cultures,beef accounts for an increasing proportion of the meat consumption structure,of which barbecue is one of the main ways of beef consumption in China.Roast beef is favored by consumers because of its unique flavor and taste.However,at present,the processing of roast beef in our country market is mainly manual workshop production.The choice of raw meat depends on experience.The mixed use of high-grade and low-grade beef results in uneven quality and lack of reasonable quality evaluation standards,which makes it difficult to guarantee the product quality.Therefore,this study takes beef high rib,shin,chuck tender,outside flat,striploin,tenderloin,topside and rump as research objects,analyzes the differences of nutritional quality,physical and chemical quality,processing quality,muscle fiber characteristics and sensory quality and cooking quality before cooking,and adopts the methods of coefficient of variation analysis,correlation analysis,principal component analysis and cluster analysis to determine the key quality indexes of cooking,calculates their weights,constructs a cooking suitability evaluation model,and screens out the special raw meat for beef cooking,thus providing theoretical basis for rational processing of beef.The main research results are as follows:?1?There are differences in protein content,fat content,ratio of protein to fat content,water content,pH,water holding capacity,color difference,muscle fiber diameter and density,gel texture and gel water holding capacity between different cuts of meat.Shin shows the characteristics of high protein and low fat in beef,chuck tender has higher water content and pH,outside flat have higher L^*and b^*values,shin and rump have higher a^*values.The high rib,shin and tenderloin have better water holding capacity,The diameter of muscle fibers in the high rib and topside is smaller.The density of muscle fibers in the high rib,striploin and tenderloin is smaller.The gel hardness of the high rib is lower and the gel water holding capacity is better.?2?There are great differences among different cuts of beef after roast,in which the shear force and hardness of high rib and tenderlion are significantly lower than those of other cuts?P<0.05?,which has better meat quality,and its sensory properties are fresh,tender and juicy,with the best taste.The yield of high rib and shin is the highest.However,the L*and a*values of outside flat and topside after baking were significantly higher than those of other cuts?P<0.05?,showing better color.The protein stability and secondary structure of different cuts of meat also have different degrees of differences.The protein stability and secondary structure have certain effects on the texture and color of roast beef.There is a good correlation between the sensory attributes of roast beef and objective indicators,among which color is significantly positively correlated with L^*value,tenderness is significantly negatively correlated with shear force value,hardness,adhesiveness,chewiness and resilience,and is significantly negatively correlated with cohesiveness.Overall acceptability is significantly negatively correlated with shear force value,hardness,adhesiveness and chewiness,and is significantly negatively correlated with cohesiveness and resilience.?3?Fat content,gel hardness,muscle fiber diameter,shear force,yellowness value b^*of raw meat and redness value a^*of roast beef were selected as the key quality indexes of roast beef.The comprehensive quality evaluation equation Y=-0.1389X₁+0.1143X₂+0.3559X₃+0.2622X₄+0.2403X₅+0.1662X₆?X₁-X₆ respectively represent fat content,gel hardness,muscle fiber diameter,shear force,raw meat yellowness value and roast beef redness value?was established.When the Y value is greater than 0.83,it is suitable for roast,when the Y value is between 0.36 and 0.83,it is suitable for roast,and when the Y value is less than 0.36,it is not suitable for roast.The high rib is suitable for roast,outside flat,striploin,tenderloin and topside are suitable for roast,shin,chuck tender and rump are not suitable for roast.Taking the comprehensive quality results as independent variables and the overall acceptability as dependent variables,a validation regression equation y=1.6337x-0.2431?R²=83.19%?was established,further proving that the comprehensive quality evaluation model can better reflect the suitability of beef roast in different cuts.