China is a big country of beef farming,but it is not a processing power,which is mainly due to the lack of research on the difference between meat parts of beef segmentation and the suitability of meat processing in different parts,which leads to the difference of beef value in different parts of the market is difficult to distinguish,and the product quality is uneven.In this study,shoulder meat,lin meat,cucumber strips,brisket and tendon seeds of 12 month old Simmental hybrid cattle were used to determine the nutritional quality,edible quality and processing quality of meat in different parts,and different parts of beef were processed by different ways(sausage,beef balls,beef pine),and the product quality indexes were analyzed.The quality of raw meat was established by correlation analysis.The relationship between product quality;the quality evaluation index of different processing methods is determined by factor analysis,the weight of core quality evaluation index is determined by principal component,and the comprehensive score is calculated by the weight of index.The comprehensive evaluation score is selected by cluster analysis to select suitable processed varieties.The comprehensive evaluation model was verified by regression analysis,and the quality evaluation standard of Simmental hybrid cattle was established.The results are as follows.Among the six different parts,the main nutrients,color,pH and processing quality of Simmental hybrid beef were significantly different.Simmental hybrid beef brisket has the characteristics of high protein,high fat,low moisture content,high shear force and low cooking loss;Lin meat has the characteristics of high protein,low collagen and low moisture content,good water retention and gel properties,but its fat content is low;breech meat has high elasticity,chewing and water retention,but poor gel properties and emulsifying properties;shoulder meat has moderate hardness,elasticity and chewing properties,but poor water retention;bovine tendon protein content,fat content,thawing loss.low loss,good gel elasticity and emulsification stability;cucumber strip elasticity,tenderness,gel water retention and emulsification were better,but the thawing loss was greater.Obviously,different parts of beef have different quality and processing characteristics,and the appropriate processing methods may be different.The core indexes of evaluation of processing suitability of sausage,beef balls and beef pine were selected by multivariate statistical analysis,and the comprehensive evaluation model of sausage processing was Y=0.2814A1+0.2312A2+0.1911A3+0.2964A4(A1-A4 represents acid price,chewiness,moisture content and fat content,respectively);the comprehensive evaluation model of beef pellet processing was Y=0.50A1+0.24A2+0.33A3-0.39A4+0.32A5(A1~A5 represents a*values,chewiness,emulsification,thawing loss and cohesion,respectively);beef pine The comprehensive evaluation model for processing Y=0.45A1+0.55A2(A1~A2 represents moisture content and colony count,respectively)The evaluation indexes of suitability of different processing characteristics can be classified to clarify the requirements of beef sausage,beef balls and beef pine for raw meat.The results showed that the most suitable parts for processing beef sausage were shoulder meat,the most unsuitable parts for processing sausage were brisket,the most suitable parts for processing beef balls were hip meat,the most unsuitable parts for processing beef balls were beef tendon and brisket,the most suitable parts for processing beef pine were shoulder meat,and the most unsuitable parts for processing meat pine were cucumber strips and beef tendons.To study the difference of different parts of Simmental hybrid beef meat and its processing suitability,the selection of raw meat and deep processing are combined reasonably,which provides convenience for enterprises and consumers,and realizes the maximization of processing value. |