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Comparison of meat nutritions and flavor between Chinese Yanbian yellow cattle and Simmental cattle
- 1 College of Integration Science, Yanbian University, Engineering Research Center of North-East Cold Region Beef Cattle Science Technology Innovation, Ministry of Education
* Author to whom correspondence should be addressed.
Abstract
This research explored the difference between Chinese Yanbian yellow Beef and Simmental Beef in nutrients, meat quality and flavor, aimed at providing a basis for the development of Chinese Yanbian yellow cattle resources. Eight Chinese Yanbian yellow cattle and eight Simmental cattle were selected in this experiment. All the experimental cattle were fenced to 30 months of age under the same feeding conditions and slaughtered to determine the quality and flavor substance content of beef. The results showed that the contents of crude protein, ether extract and various amino acids in Chinese Yanbian yellow beef were significantly higher than those in Simmental beef (P<0.05). The shear force of Chinese Yanbian yellow beef was significantly lower than that of Simmental beef (P<0.05). The results of Gas chromatography. mass spectrometry (GC-MS) also showed that the kinds of flavor substances in Chinese Yanbian yellow beef were more than those in Simmental beef. In conclusion, the nutritional level and flavor of Chinese Yanbian yellow beef are better than those of Simmental beef. In conclusion, the nutritional level and flavor of Chinese Yanbian yellow beef are better than those of Simmental beef.
Keywords
Chinese Yanbian yellow cattle, Simmental cattle, meat quality, nutrition content, flavor
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Cite this article
Li,M. (2023). Comparison of meat nutritions and flavor between Chinese Yanbian yellow cattle and Simmental cattle. Theoretical and Natural Science,3,30-37.
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The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.
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Volume title: Proceedings of the 2nd International Conference on Biological Engineering and Medical Science (ICBioMed 2022), Part I
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