呼吸式滚揉工作时间对调理牛肉品质的影响

与传统真空滚揉相比，呼吸式滚揉具有处理时间短、腌制效率高等优点。本研究以牛肉为原料，探究呼吸式滚揉工作时间（滚揉10 min/暂停5 min、滚揉15 min/暂停5 min、滚揉20 min/暂停5 min、滚揉25 min/暂停5 min）对调理牛肉品质的影响。结果表明，随着滚揉工作时间的增加，腌制吸收率、水分含量和pH均呈现先上升后下降的趋势，而蒸煮损失、离心损失及剪切力则呈现先下降后上升趋势，均在滚揉20 min/暂停5 min时达到最佳。与此同时，滚揉20 min/暂停5 min组样品具有最高的a*值和持水能力。扫描电镜结果表明肌纤维降解程度随着滚揉工作时间增加而加大，与电泳结果相一致。因此，滚揉20 min/暂停5 min为最佳滚揉参数，显著提高了调理牛肉的出品率，并改善了产品的品质特性（P<0.05），在肉品工业中具有良好的应用前景。

Effect of Duration Time of Breathing Tumbling on the Quality Profiles of Prepared Beef

Compared with traditional vacuum tumbling, breathing tumbling showed its unique advantages, such as less treatment time and higher curing efficiency. The present study aimed to investigate the effect of treatment time (tumbling 10 min and pausing 5 min, tumbling 15 min and pausing 5 min, tumbling 20 min and pausing 5 min, and tumbling 25 min and pausing 5 min) on the quality profiles of prepared beef which processed by using breathing tumbling. The results showed that with the increasing tumbling time, the curing absorption rate, water content and pH values were firstly increased and then declined. Meanwhile, the cooking loss, centrifugal loss and shear force were firstly decreased and then increased with the increasing tumbling time and reached the best at tumbling 20 min and pausing 5 min. Moreover, the sample which prepared via the parameters of tumbling 20 min and pausing 5 min had the highest a*-value and water holding capacity. In addition, the microstructural images indicated that the muscle fiber degradation were increased with the increasing tumbling time, which was also verified by the results of electrophoresis. Thus, the results indicated that tumbling 20 min and pausing 5 min was the optimal parameters of breathing tumbling to significantly increase the yield and promote the quality profiles of prepared beef (P<0.05), which showed excellent application prospects for the meat industry.