Abstract: To analysis the meat quality in different parts of Xiqin cattle (Simmental cattle × Ningxia Qinchuan cattle) and Xihe cattle (Simmental cattle × Xinjiang brown cattle), the selected brisket, flank, tendon, cucumber strips, shoulder and rump meat samples were tested and their nutritional quality, eating quality and protein functional characteristics were explored. The results showed that brisket from Xihe cattle had better water retention compared with other hybrid cattle; shoulder of Xihe cattle had a higher moisture content (78.75%) and a lower fat content (0.4%); Xihe cattle’s flank had a higher protein content (21.74%) and a higher shear force(6.91 kg) and its tendon had a higher collagen content (22.24%); Xiqin cattle’s brisket had a higher fat content (5.19%) and its cucumber strips had a lower shear force value (3.76 kg). The research on the functional properties of the protein in meat showed that the emulsification ability of Xihe cattle’s brisket protein was stronger (15.67 mL/g), the water retention of protein gel of beef tendon was better (81.71%), and the hardness of protein gel of rump meat was higher (226 g); Xiqin cattle’s shoulder meat protein had better emulsification stability (76.34%), and the protein gel of flank meat had higher elasticity (0.61).
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2021, Vol. 47 
