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《The Food Industry》 2014-07
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Study on the Meat Quality of Buffalo in Dehong

Tao Liang;Li Jin-bo;Zhang Ya-li;Tang Shou-kun;Huang Ai-xiang;College of Food Science and Technology,Yunnan Agricultural University;Agricultural Institute of Xishuangbanna Prefecture;Dehong Cai-yun Pipa Food Company Limited;  
The eating quality, conventional composition, free amino acids and free fatty acid of Dehong buffalo meat and cattle meat were analyzed to study meat nutrient characteristics and differences. The results showed that Dehong buffalo meat was deep purple, and significant differences( p0.05) compared with cattle meat. The shear force, water loss rate and cooked rates of buffalo meat were significantly higher than cattle meat, pH of buffalo meat was 5.83±0.16. Compared with cattle meat, moisture content and phosphorus content of buffalo meat were significantly high, crude fat was opposite, meanwhile, crude protein and crude ash was no significant difference. In flavor compounds, essential amino acids were significantly higher, as same to total free amino acids, flavor amino acids and total free fatty acids, but no significantly. Accordingly, it can be concluded that Dehong buffalo meat with high nutritional value was similar to ordinary cattle meat and was one kind high quality meat resource.
【Fund】: 州校合作专项(ZC11-02) 牛肉制品精深加工关键技术研发
【CateGory Index】: TS251.52
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