Analysis Of Meat Quality Between Simmental Hybrid Cattle And Xianan Cattle

With the improvement of living standards of Chinese residents and the change of dietary structure,consumers’ demand for meat has gradually changed from "quantity" to "quality".There is a high market demand for high-quality,green,healthy and nutritious meat products,quality has gradually become the key factor for consumers to buy meat products.This paper takes the longissimus dorsi muscle of Simmental hybrid cattle and Xianan cattle as the experimental research object,analyzes the meat quality and meat flavor,and evaluates the meat quality of different breeds of cattle,so as to provide a scientific basis for the development and utilization of beef products,intensive processing and consumers’ selection of high-quality beef.National standard test method was used in cooking loss,shear force and texture characteristics of beef,the objective edible quality results showed that the cooking loss and shear force of Simmental hybrid cattle were significantly higher than that of Xianan cattle group(P < 0.01),and the group cohesion of Simmental hybrid cattle(P < 0.05)was significantly higher than that of Xianan cattle group,but there was no significant difference in hardness,elasticity,adhesion,recovery and chewability(P > 0.05).The results showed that there was no significant difference in intramuscular fat and water content between Simmental hybrid cattle and Xianan cattle(P > 0.05),while the protein content of Xianan cattle group was higher than that of Simmental hybrid cattle group(P < 0.01).The detection of flavor precursors found that the fatty acids in the beef of Simmental hybrid cattle and Xianan cattle were mainly palmitic acid,stearic acid and oleic acid.Compared with Xianan cattle,the relative contents of c15:1 and stearic acid(c18:0)in Simmental hybrid cattle group were significantly higher than those in Xianan cattle group(P < 0.05).The contents of palmitoleic acid(c16:1),trans linoleic acid(C18:2,trans(n6))and eicosenoic acid(c20:1,n9)in Xianan cattle group were significantly higher than those in Simmental hybrid cattle(P < 0.05).There was no significant difference in SAA and UAA between Simmental hybrid cattle and Xianan cattle(P > 0.05),while the contents of methionine and histidine in baa in Xianan cattle were significantly higher than those in Simmental hybrid cattle(P < 0.05).The average values of sweet,bitter and fresh amino acids in Xianan cattle were higher than those in Simmental hybrid cattle,but there was no significant difference.Electronic nose and electronic tongue were used to detect the fingerprint of odor and taste.The results showed that only W1 S and W2 S response values of Xianan cattle were higher than those of Simmental hybrid cattle group,indicating that Xianan cattle contained more alkanes,sulfides and aromatic compounds;The bitter(P < 0.01),fresh(P < 0.01)and salty(P < 0.01)taste values of Simmental hybrid cattle were significantly lower than those of Xianan cattle,while the sour value of Simmental hybrid cattle was significantly higher than that of Xianan cattle(P < 0.01).The volatile flavor compounds in beef were detected by GC-MS.a total of 97 volatile flavor compounds were detected in the beef of Simmental hybrid cattle and Xianan cattle.There were significant differences in 74 volatile compounds.The contents of aromatic compounds and hydrocarbons in Xianan cattle beef were higher,while the other aldehydes,ketones,sulfur compounds,alcohols,acids Furans showed that Simmental hybrid cattle had a high content,and 49 kinds of volatile flavor substances with VIP > 1 could be used as potential markers.Simmental hybrid cattle have richer odor fingerprints,higher content of volatile flavor compounds measured by GC-MS,and rich types of compounds.The cooking loss of Xianan cattle is smaller,and the meat quality is more tender if the shear force is lower;The contents of intramuscular fat,crude protein and water in nutritional components were higher than those of Simmental hybrid cattle;The amino acid content and the fresh value and bitter value in the taste fingerprint are higher than the latter.Therefore,the beef quality of Xianan cattle is better than Simmental hybrid cattle.