Study on Chinese instant- boiled beef and suitability of beef from four Chinese cultivated breeds
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摘要: 为研究中国培育品种牛肉的涮制适口性,该文对6头秦川牛12块分割部位进行了剪切力测定和消费者感官评价,建立了涮食牛肉的嫩度等级评价方法;并对65头夏南牛、中国西门塔尔牛、新疆褐牛和中国荷斯坦牛的13块分割部位的剪切力值进行了测定。结果显示:涮食牛肉的WBSF阈值为<5.13 kg(很嫩),5.14~6.83 kg(嫩),6.84~9.07 kg(中等)和>9.08 kg(韧)。采集的培育品种813个样品,作为涮食牛肉原材料,90.77%样品属于"嫩"和"很嫩"这一级别,能够满足消费者需求。研究结果为企业、餐饮合理利用牛肉提供参考。Abstract: The aim of this study was to investigate the appropriate cooking methods for beef from four Chinese cultivated breeds.Six Qinchuan cattle( 12 cuts) were collected and used to establish tenderness grade for Chinese instant-boiled beef.Warner-Bratzler shear force( WBSF) and consumer sensory evaluation were analysed.Thirteen cuts of sixty-five cattles( Xianan cattle,Chinese Simmental cattle,Xinjiang brown cattle,and Chinese Holstein cattle) were collected and used or WBSF determination.Results showed that WBSF values < 5.13 kg,5.14~6.18 kg,6.84 ~9.07 kg,and > 9.08 kg belonged to very tender,tender,intermediate,and tough beef samples,respectively.Among 813 samples,90.77% beef belonged to“very tender”and “tender”grade of Chinese instant-boiled beef,and met consumer satisfaction.The results can provide suggestions for beef enterprise and restaurant to use beef reasonably.
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Keywords:
- Chinese cultivated breed /
- Chinese instant-boiled beef /
- tenderness /
- grading
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