Distinct physicochemical characteristics of different beef from Qinchuan cattle carcass

Abstract

A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, namely longissimus dorsi (LD), serratus ventralis (SV) and semitendinosus (ST). Multiple parameters were ranked in the descending order of ST > SV > LD, and include muscle pH, protein, ash, drip loss, cooking loss, shear force and hydroxyproline (Hyp). In contrast, water, fat, lightness (L*) and redness (a*) was in the opposite order. C18:1 and C16:0 were the main intramuscular fatty acids (FA), and C19 - C22 were undetectable. The saturated fatty acids (SFA) content were ranked in the descending order of LD > SV > ST, whereas unsaturated fatty acids (UFA) were the opposite. The essential amino acid (EAA) content were ranked in the descending order of ST > SV ≥ LD. No significant differences in the contents of mineral elements were observed in LD, SV and ST. The ranking patterns were similar in both males and females. Taken together, these results revealed significant differences in physicochemical properties of LD, SV and ST, except the mineral elements.

Key words: Cattle, Qinchuan breed, carcass, different beef, physicochemical characteristics.