【摘 要】
：
颈臂束缚技术是一种在跟腱吊挂基础上,于牛胴体前臂远端与颈前端之间施加一径向外力使之收紧,从而加快肉牛胴体成熟的技术.为研究该技术对牛肉品质的影响,选取6头年龄和活体
【机 构】
：
中国农业科学院北京畜牧兽医研究所,北京,100193;新疆畜牧科学院畜牧研究所,新疆乌鲁木齐,830000;新疆伊犁职业技术学院动物科学系,新疆伊犁,835000;伊新牛羊养殖农民专业合作社,新疆伊犁
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颈臂束缚技术是一种在跟腱吊挂基础上,于牛胴体前臂远端与颈前端之间施加一径向外力使之收紧,从而加快肉牛胴体成熟的技术.为研究该技术对牛肉品质的影响,选取6头年龄和活体质量相近的新疆褐牛,屠宰后左半侧胴体采用颈臂束缚技术成熟(实验组),右半侧胴体采用传统跟腱吊挂方式成熟(对照组),分别于宰后0、1、2、3、7、14、21 d测定牛臂三头肌、背最长肌和股二头肌三部位的pH值、失水率、蒸煮损失率、剪切力和肌纤维超微结构等指标.结果表明:与对照组相比,实验组肉样失水率增加、剪切力降低、肌原纤维小片化指数增大,且差异显著,肌原纤维结构破坏更为严重.颈臂束缚成熟技术可以缩短牛肉的宰后成熟时间,降低工厂生产成本,提高生产效率.
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