Liu Qihan, Bassey Anthony Pius, Li Ziyu, Zhou Guanghong, Fan Xia, Ye Keping
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2024 Dec 18;13(24):4098. doi: 10.3390/foods13244098.
This study analyzed the nutritional composition, physicochemical properties, and volatile profiles of three major bovine head muscles-medial pterygoid, masseter, and buccinator-to reduce byproduct resource waste and increase the utilization rate of bovine head to establish a foundation for its industrial use. Compared to tenderloin, which is popular among consumers, these head muscles were found to be rich in collagen (4.90-13.1 mg/g), low in fat (0.39-1.61%), and abundant in free amino acids (143.93-223.00 mg/100 g). Their compact fiber structures, with minimal gaps between myocytes, resulted in lower cooking and press losses, making them suitable for various production processes. Notably, the medial pterygoid and masseter muscles contained high levels of polyunsaturated fatty acids (PUFAs) and lower saturated fatty acids (SFAs), with a PUFA/SFA ratio exceeding 0.45. The buccinator muscle, while containing more volatile organic compounds associated with undesirable odors and bitter amino acids, was not indicative of spoilage. Overall, this study confirmed that bovine head muscles possess high collagen, low fat, and diverse nutritional qualities, making them suitable as premium raw materials for value-added meat products, and their returns will be most economically equal to the meat derived from cattle.
本研究分析了牛头部三块主要肌肉——翼内肌、咬肌和颊肌的营养成分、理化性质和挥发性成分，以减少副产物资源浪费，提高牛头利用率，为其工业化利用奠定基础。与受消费者欢迎的里脊肉相比，这些头部肌肉富含胶原蛋白（4.90 - 13.1毫克/克）、脂肪含量低（0.39 - 1.61%）且富含游离氨基酸（143.93 - 223.00毫克/100克）。它们紧密的纤维结构，肌细胞之间间隙极小，导致烹饪损失和压榨损失较低，使其适用于各种生产工艺。值得注意的是，翼内肌和咬肌含有高水平的多不饱和脂肪酸（PUFA）和较低水平的饱和脂肪酸（SFA），PUFA/SFA比值超过0.45。颊肌虽然含有更多与不良气味相关的挥发性有机化合物和苦味氨基酸，但并不表明已变质。总体而言，本研究证实牛头部肌肉富含胶原蛋白、脂肪含量低且营养品质多样，使其适合作为增值肉类产品的优质原料，其回报在经济上最等同于源自牛的肉。
