Comparative Analysis of Quality of Raw Cut Steak in Different Parts

With the four different parts (plate tendon, sirloin beef the naked eye, and beef fillet) of raw cut steak as the research object, this paper made a comparative analysis of its conventional nutrients, volatile flavor substances, amino acids, the color L* value, a* value, b* value, water retention, etc, investigated the differences of the different parts of the raw cut steak in nutrition characteristics, edible quality, and processing suitability. According to the results, among the conventional nutrients, the protein content of plate tendon was the highest, the fat content of sirloin beef was the highest, but with the lowest water content, while the fat content of beef fillet was the lowest but with the highest water content. A total of 100 kinds of volatile flavor substances had been detected in the four parts, and 50, 56, 48 and 40 kinds of volatile substances were detected in plate tendon, sirloin, naked eye and beef fillet, respectively. Among them, there were 9 kinds of volatile flavor substances shared