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当前位置: 首页 > 文章 > 贮藏期间不同部位延边黄牛肉品质的相关性分析 肉类研究 2015 (1) 10-13
Position: Home > Articles > Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage MEAT RESEARCH 2015 (1) 10-13

贮藏期间不同部位延边黄牛肉品质的相关性分析

作  者：
金颖;董玉影;李官浩;李玉林;梁成云
单  位：
国家肉牛牦牛产业技术体系延边实验站;延边大学农学院
关键词：
贮藏;不同部位;延边黄牛肉;品质;相关性分析
摘  要：
为分析延边黄牛肉品质的相关性,对贮藏期间不同部位延边黄牛肉pH值、表面颜色、滴水损失进行测定。结果表明:贮藏时间对不同部位延边黄牛肉品质影响显著(P<0.05),且随贮藏时间的延长,各部位肉品质下降。pH值、肉色及滴水损失之间相关性显著(P<0.01),p H值与红色度及黄色度呈显著负相关,与滴水损失呈正相关,相关系数分别为0.984、0.963、0.966。
译  名：
Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage
作  者：
JIN Ying;DONG Yuying;LI Guanhao;LI Yulin;LIANG Chengyun;Agricultural College, Yanbian University;National Beef Yak Industry Technology System of Yanbian Experiment Station;
关键词：
storage;;different carcass parts;;Yanbian yellow cattle beef;;quality;;correlation analysis
摘  要：
Correlation analysis was carried out among quality attributes of beef samples from different parts of Yanbian yellow cattle by measuring the p H, surface color and dripping loss of beef during chilled storage. Results showed that storage time had a significant influence on beef quality(P < 0.05), and beef quality of different carcass parts of Yanbian yellow cattle was deteriorated with the extension of storage time. The correlation of p H with surface color and dripping loss was significant(P < 0.05). p H showed a negative correlation with redness and yellowness but a positive correlation with dripping loss, and the correlation coefficients were 0.984, 0.963 and 0.966 respectively.

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