Quality Attributes of Four Major Retails Cuts from Songjiang Cattle

Abstract:

The quality characteristic of High Rib (HR), Striploin (SL), Brisket (BK) and Rump (RP) from Songjiang cattle was investigated. The water content, crude protein, intramuscular fat (IMF), color, shear force, pH, cooking loss and sensory evaluation of samples were analyzed. The results showed that, HR sample had the highest (P < 0.05) IMF and RP sample had the highest (P < 0.05) water content. Although crude protein contents among different of samples had significant difference (P < 0.05), its difference was not large as IMF and water content. Cooking loss and hardness value of HR were both lower than other cuts, whereas a* values was not the highest one (P < 0.05). Hardness and cooking loss were both lowest (P < 0.05) in SL, and highest in RP and BK, respectively. The results demonstrated that quality of HR and SL was better than other cuts, and IMF was the key factor that induced the beef quality difference.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1160-1164
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1160
• Online since: July 2012
• Authors: Zhao Chang, Dong Mei Zheng, Xiu Fang Xia, Bao Hua Kong
• Keywords: Quality Evaluation, Retail Cuts, Songjiang Cattle

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