蒙古牛肉品質(zhì)分析研究.pdf

1、Meat is the most important meal that has important role in Human kind and development.Beef is one of the ideal foods of human beings which with the characteristics of high protein content, variety of amino acid, low in f

2、at, tasty and so on that favored by consumers.The amount of meat consumed in different countries varies enormously with social, economic and political influences, religious beliefs and geographical differences.As result

3、of social and market researcher work, if people's income increase their meat consumption will increase, especially livestock.Because of that, high developed countries use intensify method in their livestock, use medicine

4、 that fast up their development and growth,and fertilize them by quality food that increase meat outcomes, are lead to some negative consequences.For example, losing native animal patterns, exploring infectious diseases

5、and accrues chemical and biological toxic, compounds in human body as well as give indirect effect in health.Hereunder consumer who has knowledge of proper use of food and care their health, required healthy, no residual

6、 from hormones, antibiotics and pesticide and normal chemical composition meat.So that consumption of meat that under all requirements will be high.It's rationale that Mongolian livestock meat is ecological clean product

7、 because of ecological environment of Mongolia.In addition, its valuable production that eats pasture grasses which substantial of prolificacy.The dissertation studied the eating qualities, nutrients, and aroma component

8、s of Mongolian beef.Here below were the results:(1) The redness and yellowness of Mongolian beef were significantly influenced by parts (p＜ 0.05), which was significant higher than that of the neck.The L* value was highe

9、r in the leg and lower in the neck.(2) pH value ranged from 5.56 to 5.74 did not have notable difference between breeds (p＞0.05).The difference of Water Holding Capacity was significant between Mongolian and Chinese beef

10、, while it was insignificant among part (p＞0.05).Cooking loss of Mongolian beef,the lowest was 75.68％ in hind leg and the highest was 59.07％in back.Texture result of Mongolian beef is not much difference in indicators be

11、tween beef flesh hardness of various beef cuts.(3) The water contents (71.43％-73.54％) and protein contents (19.42-20.87％) did not have significant differences among the parts (p＞0.05).Water contents and protein contents

12、showed a slight decrease from leg to neck.Parts had significant impacts on the fat contents of beef (p＜0.05), ranging from 2.48％ to 8.96％.(4) Amino acid content of Mongolian beef (14.448g/100g) was notable higher than th

13、at of Chinese beef (12.269/100g) (p＜0.05), while it had no significant difference amongst three parts of carcass.Essential amino acid is 44.5％ in total amino acid and Leucine (LEU), Lysine (LYS) are higher one.(5) The ki

14、nds of volatile compounds of Mongolian beef varied from 10 to 19 (p＞0.05).The remarkable difference mainly appeared in aldehydes and hydrocarbons.The main flavor compounds in Mongolian beef were aldehydes (11.15％ to 29.0