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Position: Home > Articles > Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage Animal Husbandry and Feed Science 2011 (7) 90-92

牛肉保存过程中总挥发性盐基氮变化规律的探索

作者：

Xu Min

单位：

Xinjiang Yili Bakouxiang Industrial C

关键词：

beef;stored;deboning;discharge;tvb;cuttin

摘要：

通过对屠宰后24h的牛胴体采样,分别放在分割间和排酸间保存,每12h对牛肉中总挥发性盐基氮(TVB-N)含量进行测定。检测结果表明,随保存时间的延长,挥发性盐基氮含量逐渐升高,不同保存条件下TVB-N存在明显差异,分割间保存的牛肉明显高于排酸间保存的牛肉,分割间保存的牛肉在60h时超过标准15mg/100g,而排酸间保存的牛肉在108h时超过标准15mg/100g。

译名：

Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage

作者：

WANG Zhi-qin1,YAO Gang1,ZHANG Xiao-hong1,FANG Shu-jun1,SUN Lei1,LI Chun2,XU Ming2(1.College of Veterinary Medicine,Xinjiang Agricultural University,Urumqi 830052,China;2. Xinjiang Yili Bakouxiang Industrial Co. Ltd.,Yili 835000,China)

关键词：

carcass;total volatile basic nitrogen;beef storage;beef

摘要：

Carcass at 24 h after slaughter were divided into 2 groups and stored at cutting and deboning room and acid discharge room respectively,and then the content of total volatile basic nitrogen(TVB-N) in beef samples was determined every 12 h. Results showed that the content of TVB-N increased with the increase of storage time,and there was obvious difference in TVB-N under different storage conditions,among them the TVB-N of beef stored at cutting and deboning room was obviously higher than that at acid discharge room. The beef stored at cutting and deboning room for 60 h exceeded the standard(15 mg/100 g) ,while that stored at acid discharge room for 108 h exceeded the standard.

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牛肉保存过程中总挥发性盐基氮变化规律的探索

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