Abstract: In order to investigate the tenderness of Simmental hybrid cattle and Qinghai plateau yak, the rump, shoulder, silverside, topside, knuckle meat were used for the production of beef jerky respectively. And the shear force, water content, water activity, moisture migration patterns, scanning electron microscopy (SEM) were measured as index to explore their tenderness. The results showed that the shear force of beef jerky and yak jerky was the smallest, and the moisture content and water activity of yak jerky were significantly higher than that of other parts. Besides, the shoulder meat had higher moisture content and moisture activity. The beef jerky had better taste and was suitable for industrial production. Yak jerky made from topside had higher taste score than other parts. By combining correlation and linear regression, it was concluded that R2 was the highest in the equation y=0.984x+13.911 for the meat tenderness of Qinghai plateau yaks. Moreover, R2 was the highest in the equation y=-0.993x+14.234 for the meat tenderness of Simmental hybrid topside. And the principal component analysis (PCA) comprehensive evaluation model could be used to process topside into beef jerky and shoulder part into yak jerky.
参木友,张继才,柳艳霞,等. 牦牛、黄牛不同部位制作肉干嫩度的差异[J]. 食品与发酵工业, 2021, 47(3): 79-86.
CAN Muyou,ZHANG Jicai,LIU Yanxia,et al. Difference of tenderness between yak jerky and beef jerky from different carcass parts[J]. Food and Fermentation Industries, 2021, 47(3): 79-86.
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