| 新疆褐牛高档牛肉感官评定比较 |
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| 引用本文： | 李娜,张杨,周振勇,张金山,李洪波,杜玮. 新疆褐牛高档牛肉感官评定比较[J]. 肉类工业, 2012, 0(2): 36-40 |
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| 作者姓名： | 李娜 张杨 周振勇 张金山 李洪波 杜玮 |
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| 作者单位： | 新疆畜牧科学院畜牧研究所;新疆农业大学动物科学学院 |
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| 基金项目： | 国家肉牛(牦牛)产业技术体系(NYCYTX-38);国家成果转化《新疆绿色牛肉标准化生产技术推广示范》(2010GB2G400521);自治区重大科技专项《新疆肉用牛羊标准化生产技术示范》(200731135)资助 |
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| 摘 要： | 利用评分检验法对新疆褐牛育肥牛与未育肥牛、公牛与母牛高档部位的里脊、外脊从颜色、光泽、细致度、坚挺度等进行感官评定比较与感官指标相关性分析,结果表明:除汁液浸出、残留度无显著差异外,其他各项指标育肥牛均显著高于未育肥牛。通过对感官指标相关性分析作感官指标简化,鲜肉简化后指标主要有颜色、光泽、细致度、坚挺度、形态、鲜度、香气、整体可受性8项。熟制牛肉感官指标主要有色泽、美食欲、咬入度、嚼透度、初始多汁性、持续多汁性、细腻程度7项。
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| 关 键 词： | 感官评定 新疆褐牛 鲜肉 熟肉 高档牛肉 |
Compare of high-grade beef of Xin-jiang brown calf by sensory evaluation |
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| Affiliation: | LI Na ZHANG Yanɡ ZHOU Zhen-yonɡ et al. |
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| Abstract: | By using Score inspection,the tenderloin and sirloin-high-grade parts of stock cattle and not-fattening cattle,bulls and cows were compared by sensory evaluation and sensory index correlation Analysis from colour,gloss,fineness,hardness and so on.The results showed that fattening cattle were significantly higher than not-fattening cattle in most indexes except for juice leaching,residue degrees.There were mainly 8 indexes in simplified fresh beef such as colour,gloss,fineness,hardness,form,freshness and overall acceptability,while 7 indexes such as tinge,appetite,tenderness,Chewing,initial juiciness,continued juiciness,smoothness in cooked beef. |
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| Keywords: | sensory evaluation Xin-jiang brown calf fresh meat cooked meat high-grade beef |
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