| 不同质量等级的中国黄牛肉在成熟过程中的品质变化研究 |
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| 引用本文： | 汤晓艳,周光宏,徐幸莲. 不同质量等级的中国黄牛肉在成熟过程中的品质变化研究[J]. 食品科学, 2005, 26(4): 66-69 |
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| 作者姓名： | 汤晓艳 周光宏 徐幸莲 |
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| 作者单位： | 1. 南京农业大学,农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;中国农业科学院农业质量标准与检测技术研究所,北京,100081
2. 南京农业大学,农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 基金项目： | 农业科技成果转化资金项目(03EFN216900273) |
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| 摘 要： | 选取优一级、优二级和普通级中国黄牛牛胴体的外脊,测定其在成熟0、1、3、7、14、21和30h的剪切力值、pH、解冻滴水损失、蒸煮损失和熟肉率。结果表明,等级和成熟时间对外脊剪切力值有显著影响(p<0.05),等级对解冻滴水损失、蒸煮损失和熟肉率有极显著影响(p<0.01)。在同一成熟时间,级别越高,剪切力值越小,解冻滴水损失和蒸煮损失越小,熟肉率越高;随着成熟时间的延长,牛肉的剪切力值显著降低,解冻滴水损失和蒸煮损失显著增大(p<0.01)。
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| 关 键 词： | 黄牛 胴体质量等级 成熟 品质 |
| 文章编号： | 1002-6630(2005)04-0066-04 |
Study on Chinese Yellow Cattle Meat Quality Traits of Different Carcass Quality Grades during Different Aging Periods |
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| TANG Xiao-yan,ZHOU Guang-hong,XU Xing-lian. Study on Chinese Yellow Cattle Meat Quality Traits of Different Carcass Quality Grades during Different Aging Periods[J]. Food Science, 2005, 26(4): 66-69 |
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| Authors: | TANG Xiao-yan ZHOU Guang-hong XU Xing-lian |
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| Affiliation: | TANG Xiao-yan1,2,ZHOU Guang-hong1,XU Xing-lian1 |
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| Abstract: | The Chinese yellow cattle carcass quality grades 2,3 and 4 were selected, and the quality traits of the striploins were studied. Results showed that the shear force value of each grade striploin was significantly varied(p<0.05), and the water-holding capacity was significantly different(p<0.01). At certain aging time, the higher the grade was, the better the tenderness and the water-holding capacity were. As aging time extended, the shear force value decreased and the water-holding capacity increased. |
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| Keywords: | yellow cattle carcass quality grade ageing meat quality |
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