Beef Marbling and Color Score Determination by Image Processing

Sixty steaks with various degrees of marbling and color were subjected to sensory evaluation and image processing. Marbling and color scores were assigned to each steak with USDA marbling score cards and a lean color guide. Images were recorded for each steak under the same conditions as used for sensory analysis. Steak images were processed for color and marbling characteristics. Image processing effectively predicted the lean color (R²= 0.86) and marbling scores (R²= 0.84). Image processing was an effective tool for determining USDA quality attributes of fresh meat.     

冷却猪肉pH值变化与肉汁渗出率的关系研究

为了解决冷却肉流汁过多的问题,本项研究分别选取不同部位的猪肉作实验材料,在同等处理条件下检测了不同时点猪肉的pH值和肉汁渗出率。结果表明:不同部位猪肉的pH值下降速率和极限pH值存在一定的差异,有的存在极显著差异(p<0.01);较高的pH值下降速率和较低的极限pH值会导致较高的肉汁渗出率。     

发酵肉制品常用的微生物及其特性

微生物在发酵肉制品中,可以减少腐败菌的生长、促进发色、减少亚硝胺的生成、抑制病原微生物的生长,延长保质期。因此,本文详细介绍了发酵肉制品常用的微生物及其特性,旨在为发酵剂及发酵肉制品的开发研究,提供理论依据。     

微流控芯片联用高效液相色谱-荧光检测器同时测定肉类食品中4种磺胺类药物残留

目的 建立一种使用微流控芯片进行肉类食品前处理,并结合高效液相色谱-荧光检测器(high performance liquid chromatography-fluorescence detector, HPLC-FLD)同时测定肉类食品中4种磺胺残留的方法。方法 样品先用乙酸乙酯提取后,在微流控芯片中用2 mol/L盐酸溶液反萃取和正己烷脱脂,收集盐酸流出液100μL,与0.5 g/mL醋酸钠溶液按照1:1(V:V)混合,加入0.2 g/L荧光胺50μL进行衍生化反应,采用岛津ODS-3色谱柱进行分离,流动相为乙腈-2%乙酸水溶液。结果 4种磺胺完全分离且在0.01～1.00mg/L呈良好的线性关系,在50、100、200μg/kg3个添加水平下,平均回收率为72.1%～91.6%,相对标准偏差为4.7%～13.6%,方法检出限为1～5μg/kg。结论 该方法具有快速、方便、经济、除脂效果好、环保等优点,适合肉类食品中4种磺胺类药物残留分析,并且提供了一个新的样品前处理思路。     

冷却肉的保鲜方法及其安全性研究进展

冷却肉因其新鲜、味美、营养、卫生逐渐成为肉类消费的主要趋势。本文主要介绍几种主要的冷鲜肉保鲜方法及其安全性,同时阐述了国内外的研究现状及未来的发展趋势。     

云南澄江萝卜丝鲊肉的加工技术

萝卜丝鲊肉是云南省抚仙湖畔澄江县具有地方特色的一种腌制食品,其历史悠久,因其色、香、味独具特色而著称于世,深受广大消费者的喜爱。本文以猪头肉、五花肉和白萝卜丝为主要的原辅料,重点介绍萝卜丝鲊肉的加工工艺、配方及加工要点。     

A laboratory evaluation of a novel hot water cabinet for the decontamination of sides of beef

A hot water cabinet based on an idealized distributor design for the decontamination of sides of beef is described and a laboratory evaluation of this novel cabinet is reported.
Beef sides were inoculated with E. coli and exposed to mean water temperatures at the surface tissue ( T _f) of 83.5, 74.2, 66.0 and 44.5°C for 10 or 20 s. Mean log₁₀ reductions of bacteria for 10-s exposures were 2.23, 1.40, 0.91 and 0.2. For 20 s, reductions were 2.98, 2.14, 1.17 and 0.1. There was a significant ( P < 0.05) linear relationship between log reductions and T _f which varied with exposure time. At a T _f of 83.5°C with exposure times greater than 20 s, carcass bloom was judged to be permanently and adversely affected. At shorter times or with lower temperatures this did not occur.
Evaporative heat losses were well correlated with the pressure driving force ( r = 0.89) and gravity driving force ( r = 0.92) for air interchange between the cabinet and its surrounds.
The running cost using the distributor cabinet was one-third of that of an existing spray cabinet when compared at the maximum reduction of log 1.3 (95%) achieved by the spray cabinet. An additional advantage of the distributor cabinet is its constructional simplicity.     

Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham

The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an increase in adenosine respectively.     

AD5933在肉类阻抗谱测量系统中的应用

为了能够对注水肉的检测提供科学的判断依据,提出了一种基于AD5933的肉类阻抗谱测量方法．该方法利用专用芯片AD5933测量阻抗谱信息,在特定的激励频率下,使用两个针状电极检测受检肉的电信号．每个频率采样3组数据,采用滑动平均算法滤除波动得到最终的阻抗值．研究结果表明,对于1-100kHz的激励频率,可以测量100fΩ-10kΩ之间的复阻抗,测量精度为0．5％,可以用于肉类阻抗谱的测量．     

影响面点生肉馅风味形成的因素

调制生肉馅的主料普遍选用的是猪夹心肉，以冷却肉最佳，并随着肉的加工细度的增加，生肉馅的口感变得更好。生肉馅风味的形成，除了受生肉自身所含风味物质的影响外，还受调辅料如葱、姜、料酒、食盐、酱油、白糖、味精、水的影响，也受皮冻中大量的风味物质的影响，还受生肉馅的调制方法如调味品投放次序、调馅时的搅拌温度和方法、皮冻加入量和加入时机的影响，以及加热熟制对风味形成的影响。