| 延迟冷却对牛肉品质影响的研究 |
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| 引用本文： | 王玉宁,罗欣,张先锋,许永平.延迟冷却对牛肉品质影响的研究[J].食品与发酵工业,2006,32(5):147-150. |
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| 作者姓名： | 王玉宁 罗欣 张先锋 许永平 |
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| 作者单位： | 山东农业大学食品学院,泰安,271018 |
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| 摘 要： | 研究了常规冷却和延迟冷却对中国杂交黄牛(鲁西黄牛×西门塔尔)宰后冷却过程中牛胴体pH、温度的变化、胴体冷却失重、背最长肌汁液损失、蒸煮损失、保水性、肉色及成熟过程中剪切力值的变化。结果表明:延迟冷却减缓了牛胴体温度的降低速率(P<0.05),加快了牛胴体pH的降低(P<0.05);延迟冷却提高了牛背最长肌的嫩化速度,改善了肉色(P<0.05),但增加了汁液损失和蒸煮损失,降低了保水性(P<0.05)。因此,优化延迟冷却程序是必要的。
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| 关 键 词： | 延迟冷却 常规冷却 嫩度 牛肉品质 |
| 收稿时间： | 03 20 2006 12:00AM |
| 修稿时间： | 04 19 2006 12:00AM |
Effect of Delay Chilling on Meat Quality Characteristics of Chinese Yellow Crossbred Bulls |
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| Wang Yuning,Luo Xin,Zhang Xianfeng,Xu Yongping.Effect of Delay Chilling on Meat Quality Characteristics of Chinese Yellow Crossbred Bulls[J].Food and Fermentation Industries,2006,32(5):147-150. |
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| Authors: | Wang Yuning Luo Xin Zhang Xianfeng Xu Yongping |
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| Abstract: | This paper studied the effects of delay chilling and conventional chilling on meat quality of beef(bovine m.longissimus thoracis et lumborum).Postmortem changes of carcasses pH,the temperature,the evaporative weight loss,purge loss,cooking loss,and shear force values during aging were determined.The results showed that delay chilling had significant effect on pH and temperature decline(P<0.05).It can improve the tenderness of the bovine after 0d,3d,7d(P<0.05),but no significant changes after 10 d;delay chilling can lower the effects on meat water-holding capacity.This method is advisable for commercial beef abattoirs to improve meat quality. |
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| Keywords: | delay chilling conventional chilling tenderness beef quality |
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