原料肉部位对牛肉盐水火腿品质及水分分布特性的影响

为探究不同部位原料肉对牛肉盐水火腿品质的影响，分别以霖肉、黄瓜条、肩肉、臀肉4 个部位作为原料肉加工制备牛肉盐水火腿，采用水分含量、水分活度、pH值、蒸煮损失率、出品率、质构特性、感官评定、微观结构、水分迁移规律及分布情况作为考察指标。结果表明：以霖肉为原料肉时，牛肉盐水火腿出品率最高，可达122.58%，其质构特性、感官评定和微观结构均优于其他3 组；同时，低场核磁共振分析发现，霖肉组的不易流动水含量最高，且横向驰豫时间T2b和T21显著缩短、保水性最好。综上，霖肉更适合作为牛肉盐水火腿的制备原料。

Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham

In this experiment, the effect of different raw meat cuts (knuckle, silverside, shoulder and rump) on the quality characteristics of beef brined ham was evaluated. The water content, water activity, pH, cooking loss, yield, texture, sensory evaluation, microstructure, and moisture migration and distribution pattern of ham samples were measured. The results showed that the highest yield of beef brined ham of 122.58% was obtained using knuckle. Its texture, sensory score and microstructure were better than those of the other three cuts. In addition, low-field nuclear magnetic resonance (NMR) analysis showed that the knuckle ham had the highest proportion of immobilized water as well as significantly reduced transverse relaxation times T2b and T21, demonstrating the best water-holding capacity. In conclusion, knuckle is more suitable for the processing of beef brined ham.