Abstract
[Objective] To clarify the unique quality of beef from the Bashan region. [Methods] Xizhen cattle beef from the eastern, southern, south-central, central, and northern regions of Zhenba County, Shaanxi Province, is taken as the material to investigate the differences in nutritional quality (moisture, protein, fat, and minerals) and eating quality (color, texture, and flavor). [Results] Zhenba beef has unique qualities, such as high protein and total mineral content, compared with the nutrient composition of beef in the food nutrient composition database published by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. For nutritional quality, the highest moisture content is found in beef from the central region (81.59 g/100 g), and the highest protein content is also found in beef from the central region (23.45 g/100 g) (P < 0.05). The lowest fat content is found in beef from the northern and central regions (P < 0.05). The highest total mineral content is found in beef from the south-central region (5.99 g/100 g) (P < 0.05). The highest potassium content is found in beef from the southern region (758.25 mg/100 g), and the highest sodium content is found in beef from the central region (104.07 mg/100 g) (P < 0.05). The highest iron content is found in beef from the northern region (113.08 mg/kg), and the highest selenium content is found in beef from the eastern region (0.83 mg/kg) (P < 0.05). Amino acid analysis demonstrates that beef from the northern region is significantly higher in essential amino acid content than that from other regions (P < 0.05), while exhibiting higher levels of several flavor amino acids, such as aspartic acid, phenylalanine, glutamic acid, and alanine. For eating quality, the largest L* value is found in beef from the south-central region, and the largest a* value is found in beef from the northern region. There are no significant differences in b* values among different regions. The largest hardness is found in beef from the central region, and the largest elasticity and chewiness are found in beef from the northern region. Volatiles of similar types are detected in beef from different regions in Zhenba County. The volatiles are mainly alkanes, short-chain alkanes, aromatic compounds, alcohols, aldehydes, and sulfides. [Conclusion] Beef from the Bashan region, represented by Zhenba beef, is characterized by high protein, low fat, and rich in minerals, but there are obvious differences in quality depending on the location. Beef from the central region of Zhenba County has the highest protein content, beef from the eastern region has the highest selenium content, and overall good color, texture characteristics, and flavor. In contrast, beef from the northern region is brightly colored, has the greatest elasticity and chewiness, and the highest essential amino acid content, with high food value.
Publication Date
7-13-2026
First Page
134
Last Page
141
DOI
10.13652/j.spjx.1003.5788.2025.80571
Recommended Citation
Xiaohui, WAN; Pingbo, YAO; Duoduo, ZHANG; Xiaowen, MA; Youxue, TANG; and Yongfeng, LIU
(2026)
"Comparative analysis of beef quality from Bashan region,"
Food and Machinery: Vol. 42:
Iss.
6, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2025.80571
Available at:
https://www.ifoodmm.cn/journal/vol42/iss6/17
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