| 大理石花纹、生理成熟度对牛肉品质的影响 |
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| 引用本文： | 汤晓艳,周光宏,徐幸莲.大理石花纹、生理成熟度对牛肉品质的影响[J].食品科学,2006,27(12):114-117. |
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| 作者姓名： | 汤晓艳 周光宏 徐幸莲 |
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| 作者单位： | 中国农业科学院农业质量标准与检测技术研究所； 南京农业大学农业部农畜产品加工与质量控制重点开放实验室； |
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| 基金项目： | 科技部农业科技成果转化资金项目（2003690080957） |
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| 摘 要： | 依据我国农业行业标准《牛肉质量等级》,对不同大理石花纹和不同生理成熟度的牛肉品质进行试验分析,研究显示,大理石花纹对蒸煮损失有显著影响(p<0.05),对pH和剪切力值无显著影响,大理石花纹越丰富,蒸煮损失越小;生理成熟度对pH和蒸煮损失有显著影响(p<0.05),对剪切力值有较为显著影响(p<0.1),且随着生理成熟度的变老,即牛龄增加,牛肉的蒸煮损失和剪切力值呈增大趋势。
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| 关 键 词： | 大理石花纹 生理成熟度 牛肉品质 |
| 文章编号： | 1002-6630（2006）12-0114-04 |
| 收稿时间： | 2006-08-10 |
| 修稿时间： | 2006-08-10 |
Study on Effect of Marbling and Physiological Maturity Degree on Meat Quality of Crossbred Yellow Cattle |
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| TANG Xiao-yan,ZHOU Guang-hong,XU Xing-lian.Study on Effect of Marbling and Physiological Maturity Degree on Meat Quality of Crossbred Yellow Cattle[J].Food Science,2006,27(12):114-117. |
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| Authors: | TANG Xiao-yan ZHOU Guang-hong XU Xing-lian |
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| Affiliation: | 1.Institute of Quality Standards and Testing Technology for Agri-Products, Chinese Academy of Agricultural Science, Beijing 100081, China;2.Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | According to sector standard of Ministry of Agriculture Beef Grading System, effect of marbling and physiological maturity on beef quality were studies. Results show that, marbling has significant effect on cooking loss(p<0.05), and has no effect on pH and shear force values. Cooking loss decreased with marbling increasing. Physiological maturity degree influenced pH, cooking loss and shear force values significantly at p<0.05, 0.05 and 0.1 respectively. Beef cooking loss and shear force values increased with chronological age increasing. |
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| Keywords: | marbling maturity degree beef quality |
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