作 者：
张玉卿;孙宝忠;郎玉苗;刘璇;王建华;李艳荣;刘菲
单 位：
北京御香苑畜牧有限公司;中国农业科学院北京畜牧兽医研究所;甘肃农业大学食品科学与工程学院
关键词：
热鲜牛肉;冷鲜牛肉;解冻牛肉;食用品质;营养品质
摘 要：
以西门塔尔杂交公牛背最长肌为研究对象,进行宰后处理,生产出3种不同形态牛肉:热鲜肉、冷鲜肉、解冻肉,分别测定3种牛肉食用品质和营养品质相应的指标。结果表明:3种不同形态牛肉色泽都呈正常的深红色,差异不显著;p H值正常;热鲜肉剪切力值极显著低于冷鲜肉(P<0.01),解冻肉剪切力值显著低于冷鲜肉(P<0.05),冷鲜肉熟肉率达到73.91%显著高于解冻肉(P<0.05);牛肉经过冻结解冻后加工性能下降,解冻肉失水率极显著低于冷鲜肉和热鲜肉(P<0.01)。营养品质:同一批牛肉水分含量无显著差异,蛋白质含量解冻肉显著低于热鲜肉和冷鲜肉(P<0.05),脂肪含量解冻肉极显著低于热鲜肉和冷鲜肉(P<0.01)。不同牛肉在食用品质和营养品质方面存在一定的差异,但冷鲜牛肉加工性能良好且蛋白、脂肪保存完整。
译 名：
Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef
作 者：
ZHANG Yuqing;SUN Baozhong;LANG Yumiao;LIU Xuan;WANG Jianhua;LI Yanrong;LIU Fei;College of Food Science and Engineering,Gansu Agricultural Univerisity;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences;Beijing Yuxiangyuan Pasturage Co. Ltd.;
关键词：
fresh beef;;chilled beef;;thawed beef;;eating quality;;nutritional quality
摘 要：
Fresh, chilled and thawed longissimus dorsi muscles from Simmental hybrid bulls were evaluated for eating and nutritional quality indicators. Results showed that the color of all the three samples, with normal p H values, was dark red without significant difference. Shear force of fresh beef was highly significantly(P < 0.01) lower than that of chilled beef, which was significantly(P < 0.05) higher than that of thawed beef. Cooking yield of chilled beef was 73.91%, indicating a significant increase compared with that of thawed beef(P < 0.05). Furthermore, freezing and thawing caused the processing performance of beef to decline. Thawed beef exhibited a highly significant decrease in water loss than fresh and chilled beef(P < 0.01). Nutritional evaluation demonstrated that there were no significant differences with respect to moisture content among three samples from the same beef muscle although thawed beef contained significantly less protein(P < 0.05) and very significantly less fat(P < 0.01) than fresh and chilled samples. Hence, the three samples showed differences in eating and nutritional qualities with chilled beef possessing better processing performance and enhanced maintenance of protein and fat.
