牛宰后肌肉生物电阻抗值与失水率的变化及相互关系的研究  

The Variations and Relationships of Bio-impedance and Water Lose Rate in Bovine Muscles

作　　者：方海田[1] 刘慧燕[1] 德力格尔桑[2] 

机构地区：[1]宁夏大学农学院食品系,银川750021 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《肉类研究》2008年第2期26-28,41,共4页Meat Research

基　　金：国家自然科学基金资助项目(30470440)

摘　　要：本试验对牛宰后骨骼肌肉的生物电阻抗值、失水率进行了测试,结果表明宰后十天牛肉样二项指标均有明显的变化,且做出了相应的变化曲线图。电阻抗与失水率之间呈现相关性,相关系数r=0.12698,在a=0.05水平下显著。The Variations and relationships of Bio-impedance and water lose rate in bovine muscles near freezing point have been investigated,The result revealed that Bio-impedance and water lose rate in bovine muscles changed obviously,The corresponding trendline of the two indexs in 10 days have been drawn;Correlativities between Bio-impedance and water lose rate,showed significantly(r=0.12698,α=0.05)。

关 键 词：牛肉 生物电阻抗 失水率 相互关系 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]