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Method for identifying grazing yak meat and barn-feeding fattening yak meat

A technology for yak meat and house feeding, which is applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of poor nutritional value and unreasonable composition and structure of unsaturated fatty acids.

Pending Publication Date: 2020-06-19
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, from the perspective of nutrition, the unsaturated fatty acid composition structure of grazing yak meat is reasonable, which is beneficial to human health, while the composition structure of unsaturated fatty acid in fattening meat tends to be unreasonable, and its nutritional value is not as good as the former

Method used

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  • Method for identifying grazing yak meat and barn-feeding fattening yak meat
  • Method for identifying grazing yak meat and barn-feeding fattening yak meat
  • Method for identifying grazing yak meat and barn-feeding fattening yak meat

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Sample Preparation:

[0051] Six healthy 2-3-year-old male yaks were randomly selected from Haiyan County, Qinghai Province for grazing and six months for fattening.

[0052] According to GB / T 19477-2004 "Cattle Slaughter Operation Regulations", after slaughtering, the carcass was deacidified at 0°C-4°C for 24 hours, and the longissimus dorsi muscle on the left side of the carcass was taken as the test material after division.

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PUM

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Abstract

The invention discloses a method for identifying natural grazing yak meat and barn feeding fattening yak meat. According to the invention, headspace solid phase microextraction (HS-SPME) technology and gas chromatography-mass spectrometry (GC-MS) technology are adopted to analyze the composition of flavor substances in yak meat; 2-methylbutyraldehyde and 1-hexanol are detected in a natural grazingyak meat group, and the two substances are not detected in a barn-feeding fattening yak meat group by analyzing main components of volatile flavor components of the natural grazing yak meat group; 2-octanone, 2-nonenal, (+)-limonene, acetic acid, benzoic acid and benzonitrile are detected in a barn-feeding fattening yak meat group, and the substances are not detected in a grazing group. Therefore, the yak meat in the two breeding modes can be effectively distinguished through the difference of the substance components.

Description

technical field [0001] The invention belongs to the field of food testing, and relates to a method for identifying natural grazing yak meat and house-raised fattening yak meat. Background technique [0002] Yak has always been known as the "boat of the plateau". Traditionally grazing yak meat is a kind of meat with high nutritional content, safe and pollution-free. It has the advantages of "high protein, low fat, and rich in vitamins". However, under the traditional grazing mode, the feed conversion rate of yaks is low and the growth cycle is long, which has caused great pressure on the fragile pasture ecology of the Qinghai-Tibet Plateau. With the improvement of material living standards, people's demand for yak meat is increasing day by day, and technologies such as fattening and supplementary feeding of yaks have become an inevitable trend of industrial development. After intensive fattening for 3-6 months, the meat production rate of house-fed yak meat has been signific...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/86
CPCG01N30/02G01N30/06G01N30/8679G01N2030/025G01N2030/062
Inventor 谢鹏孙宝忠杨媛丽徐晨晨张松山雷元华刘丽华王欢于江颖
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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