作 者：
黄彩燕;董超;刘晶晶;张松山;韩玲;余群力;孙宝忠;杨食堂;李海鹏;谢鹏
关键词：
热鲜牛肉;贮藏;温度;食用品质;品质变化
摘 要：
为了探究热鲜牛肉不同温度贮藏过程中食用品质的变化,试验选取20月龄左右锦江黄牛6头,宰后立即取背最长肌,分别贮藏在温度为5,15,25,35℃以及湿度为80%的恒温培养箱内,测定不同贮藏温度处理对热鲜牛肉贮藏过程中食用品质(pH值、肉色、剪切力、失水率)的影响。结果表明:不同贮藏温度对热鲜牛肉嫩度的影响较小,但对牛肉的pH值、肉色、失水率具有一定的影响。贮藏温度越高,热鲜牛肉肉色越差,失水率越高,从而影响了热鲜牛肉的食用品质。
译 名：
Effect of different storage temperature on eating quality variation of hot fresh beef
作 者：
HUANG Caiyan;DONG Chao;LIU Jingjing;ZHANG Songshan;HAN Ling;YU Qunli;SUN Baozhong;YANG Shitang;LI Haipeng;XIE Peng;Beijing Animal Husbandry and Veterinary Research Institute,Chinese Academy of Agricultural Sciences;College of Food Science and Engineering,Gansu Agricultural University;Gao'an Yufeng Agriculture Co.,Ltd.;
关键词：
hot fresh beef;;storage;;temperature;;eating quality;;quality change
摘 要：
The aim of the present study was to investigate the changes of eating quality during storage of hot fresh beef at different temperatures.Six Jinjiang cattle aged about twenty-month old were selected,and the longissimus was taken immediately after slaughter,stored in a constant temperature( 5 ℃,15 ℃,25 ℃ and 35 ℃) and humidity( 80%) incubator respectively. The effects of different storage temperature on the eating quality( pH value,meat color,shear force and water holding capacity) of hot fresh beef during different storage temperature treatments were determined. The results showed that the changes of pH,meat color and water loss rate of hot fresh beef at different storage temperature were different,but there was no significant difference in tenderness. The results indicated that the storage temperature had a certain effect on the eating quality of hot fresh beef. The higher the storage temperature,the faster the meat color change,the higher the water loss rate and the worse the eating quality of hot fresh beef.
