超声结合氯化钙溶液处理对牛肉品质的影响

探讨超声波结合氯化钙处理在不同成熟期对牛肉色泽、系水力、蒸煮损失及嫩度的影响。选择对宰后12h成年母黄牛的臀肉注射300mmol/L 氯化钙(注射量分别为肉质量的5%、10%)，样品再分别在强度为133W/m2 的超声波中处理6、12min，即4 个处理组(Ⅰ组注射量5%、处理6min，Ⅱ组注射量5%、处理12min，Ⅲ组注射量10%、处理6min，Ⅳ组注射量10%、处理12min)，对照组未作任何处理。各组分别在4℃成熟1、2、3、4、5、7d时检测肉块的色泽、系水力、蒸煮损失及嫩度(剪切力)。结果表明：注射10% 氯化钙结合超声波处理12min 对牛肉的色泽、系水力、蒸煮损失改善效果最好，注射5% 氯化钙结合超声波处理6min 对改善嫩度效果最显著(P ＜0.05)，剪切力平均降低了28.41%。所以超声波结合氯化钙处理牛肉能明显改善牛肉品质。

Influence of Ultrasonic-assisted Calcium Chloride Treatment on Beef Quality

This study was carried out to explore the influence of combined calcium chloride and ultrasonic treatments on the color, water holding capacity (WHC), cooking loss and tenderness of beef. At 12 hours post-mortem, adult yellow cattle rump was injected with 300 mmol/L calcium chloride (5% and 10% injection amounts, as percentage of meat mass) and then treated in a 133 W/m2 ultrasonic field for two different periods of time, 6 min and 12 min. As a result, four treatment groups were generated, namely group one: 5% injection amount plus 6 min ultrasonic treatment, group two: 5% injection amount plus 12 min ultrasonic treatment, group three: 10% injection amount plus 6 min ultrasonic treatment and group four: 10% injection amount plus 12 min ultrasonic treatment. The control group did not receive any treatment. Each group was tested for its color, WHC, cooking loss and tenderness at 1 through 5 d and 7 d of aging at 4 ℃. The best improvement of color, WHC and cooking loss was achieved after 10% calcium chloride injection followed by 6 min ultrasonic treatment. Combination of 5% calcium chloride injection with 12 min ultrasonic treatment had the best improvement on beef color, WHC and cooking loss, and resulted in a decrease in tenderness by 28.41%. These results demonstrate that combination of calcium chloride injection with ultrasonic treatment can notably improve beef quality.