| 不同质量等级延边黄牛肉成熟期间新鲜度的变化 |
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| 引用本文： | 羿庆燕,华晶忠,李官浩,董玉影,张建华,梁成云. 不同质量等级延边黄牛肉成熟期间新鲜度的变化[J]. 肉类研究, 2013, 27(3): 13-16. DOI: 10.7506/rlyj1001-8123-201303004 |
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| 作者姓名： | 羿庆燕 华晶忠 李官浩 董玉影 张建华 梁成云 |
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| 作者单位： | 延边大学农学院,吉林延吉,133002%吉林省经济管理干部学院,吉林长春,130012 |
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| 基金项目： | 吉林省科技厅科技发展计划项目 |
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| 摘 要： | 研究不同质量等级延边黄牛肉成熟期间新鲜度变化,测定分析了pH值、颜色、TVB-N值、TBARS值理化指标.结果表明:成熟时间对各质量等级延边黄牛肉的pH值、颜色、TVB-N值、TBARS值影响显著(P＜0.05),质量等级对颜色影响显著(P＜0.05).随着成熟时间的延长,pH值上升、肉色变暗、TVB-N、TBARS值上升.
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| 关 键 词： | 质量等级 延边黄牛 新鲜度 |
Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening |
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| YI Qing-yan , HUA Jing-zhong , LI Guan-hao , DONG Yu-ying , ZHANG Jian-hua , LIANG Cheng-yun. Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening[J]. Meat Research, 2013, 27(3): 13-16. DOI: 10.7506/rlyj1001-8123-201303004 |
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| Authors: | YI Qing-yan HUA Jing-zhong LI Guan-hao DONG Yu-ying ZHANG Jian-hua LIANG Cheng-yun |
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| Affiliation: | 1. Agricultural College of Yanbian University, Yanji 133002, China；2. Jilin Province Economic Management Cadre College, Changchun 130012, China |
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| Abstract: | Freshness changes of different quality grades of beef during ripening were analyzed by determining physiochemical indicators including pH, color, TVB-N and TBARS. Ripening time had a significant impact on these four physiochemical indicators （P 〈0.05）; similarly, different quality grades presented a significant influence on beef color （P〈0.05）. The pH, TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time. |
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| Keywords: | quality grades Yanbian yellow cattle freshness |
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