| 腌制条件及干燥方法对手撕牛肉品质的影响 |
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| 引用本文： | 户天星,谢姣,张银,李远虎.腌制条件及干燥方法对手撕牛肉品质的影响[J].肉类研究,2011(6):25-29. |
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| 作者姓名： | 户天星 谢姣 张银 李远虎 |
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| 作者单位： | 西南大学食品科学学院,重庆,400715 |
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| 摘 要： | 对手撕牛肉腌制条件的食盐添加量、腌制温度、腌制时间、干燥方法（自然干燥、热风干燥、微波干燥、热风和微波组合干燥）对其品质的影响进行研究，并对手撕牛肉进行感官评定，对pH值、食盐含量、蛋白质含量和卫生指标进行测定。综合考虑手撕牛肉的品质、处理温度和时间，腌制条件的最佳组合为：食盐添加量3％、腌制温度15℃、腌制时间2d；...
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| 关 键 词： | 手撕牛肉 腌制条件 干燥方法 品质 影响 |
Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality |
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| HU Tian-xing,XIE Jiao,ZHANG Yin,LI Yuan-hu.Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality[J].Meat Research,2011(6):25-29. |
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| Authors: | HU Tian-xing XIE Jiao ZHANG Yin LI Yuan-hu |
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| Affiliation: | HU Tian-xing,XIE Jiao,ZHANG Yin,LI Yuan-hu(College of Food Science,Southwestern University,Chongqing 400715,China) |
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| Abstract: | The effects of curing conditions such as salt amount, temperature and time and different drying methods such as natural drying, hot air drying, microwave drying and hot air-microwave drying on sensory and physico-chemical characteristics of handtorn beef |
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| Keywords: | hand-torn beef curing conditions drying methods quality effects |
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