不同热处理方式和温度对牛半腱肌肉品质的影响

探讨不同热处理方式和温度对牛半腱肌肉品质的影响。牛半腱肌肉分别采用水浴和微波加热到内部终点温度分别为40、50、60、70、80℃ 和 90℃，研究牛肉品质特性在热处理过程中的变化。结果表明：在水浴加热中，牛肉剪切力随着热处理温度的升高而增加，而在微波加热过程中呈无规则变化。当加热温度为50℃ 和 90℃时，剪切力值在两种热处理方式间存在显著差异(P＜0.05)。随着加热温度的升高，牛肉微观组织结构发生显著的变化，主要表现为结缔组织和胶原蛋白出现变性和收缩现象，肌纤维收缩导致纤维直径减小。不同热处理方式和温度对牛肉品质有显著的影响。

Effects of Thermal Treatment Mode and Temperature on Meat Quality of Beef Semitendinosus Muscle

The main objective of this study was to investigate the effects of thermal treatment mode and internal core temperature on the meat quality of beef Semitendinosus muscle. Muscle samples were heated to an internal core temperature of 40, 50, 60, 70, 80 ℃ or 90 ℃ in a water bath and in a microwave oven respectively. The changes of meat quality properties with internal core temperature were examined. The results indicated that water bath heated muscle samples always exhibited a substantial increase in Warner-Bratzler shear force (WBSF) with increasing internal core temperature, but microwave heated muscle samples presented an irregular change in WBSF. WBSF manifested a significant difference (P＜0.05) at a core temperature of 50 ℃ or 90 ℃ between water bath and microwave treated samples. As heating temperature increased, the muscle microstructure was changed significantly as exhibited by the denaturation and shrinkage of connective tissue and collagen and the reduction of fiber diameter caused by the shrinkage of muscle fibers. Therefore, thermal treatment mode and temperature had significant effects on the meat quality of beef Semitendinosus muscle.