摘要
为探讨两段式冷却对牛肉食用品质的影响,以20头杂交牛胴体(延边牛×西门塔尔牛)按试验设计进行两段式冷却(温度-13～-15℃、时间2h,风速3m/s,随后转入常规冷却间至24h)和常规冷却处理(温度0～4℃、时间24h)相比较,研究不同处理对牛肉食用品质的影响。表明:两段式冷却处理加快胴体温度下降速率,减缓pH值下降速率,显著降低胴体冷却质量损失,使肉的色泽鲜红,提高肉的剪切力,对背最长肌的保水性无影响。可以认为在肉牛屠宰加工流程中,单独采用两段式冷却处理能降低肉的嫩度,但随时间的增加,剪切力值会有所降低,建议应用时结合电刺激处理来同时改善肉的食用品质。
The objective was to study the effect of two-stage chilling on eating quality of beef. Twenty crossbred cattle were selected （Yanbian cattle× Simmental cattle） to study the effect of two-stage chilling （TC -13-15℃ for 2 h, air velocity of 3 m/s, then changed into conventional chilling till 24 h） and conventional chilling （CC 0-4℃ for 24 h） on eating quality value of beef. The test results showed： Two-stage chilling increased the rate of the carcass temperature drop, decreased the rate of pH value drop, decreased evaporative loss of carcasses, helped to improve the color of beef, and increased shear stress, but had no significant effect on water holding capacity of beef. In the cattle slaughter process, the separate two-stage chilling treatment could decrease the tenderness of meat. With the increase of aging time, shear stress value would decrease. Electrical stimulation treatment should be combined with two-stage chilling to improve the eating quality of meat.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第10期312-317,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十一五"科技支撑计划(现代肉牛产业技术体系专项资助)
关键词
冷却
品质控制
剪切力
嫩度
肌节长度
牛肉
cooling
quality control
shear stress
tenderness
sarcomere length
beef
