延迟冷却对牛肉品质及超微结构影响的研究  

Effect of delay chilling on meat quality Characteristics and microstructure of Chinese Yellow crossbred bulls

作　　者：张先锋[1] 罗欣[1] 王玉宁[1] 许永平[1] 

机构地区：[1]山东农业大学食品学院,山东泰安271018

出　　处：《肉类研究》2006年第6期39-43,共5页Meat Research

摘　　要：本文研究了常规冷却与延迟冷却对中国杂交黄牛(鲁西黄牛×西门塔尔)宰后冷却过程中牛胴体pH值、温度变化、胴体冷却失重、肉色及成熟过程中剪切力值、背最长肌汁液损失、蒸煮损失、保水性、肌原纤维结构变化的影响。结果表明延迟冷却能减缓牛胴体温度的下降速率(P<0.05),加快牛胴体pH值的降低(P<0.05),提高牛背最长肌的嫩化速率,改善肉色(P<0.05),但加剧了汁液损失、蒸煮损失,降低了保水性(P<0.05)。延迟冷却对成熟0d、3d时的肌原纤维结构影响显著(P<0.05),延迟冷却组的肌节长度明显长于对照组的肌节长度。This article studied the effects of delay chilling and conventional chilling on meat quality of beef. Postmortem changes of carcasses in the rate of pH and temperature decline,evaporative weight boss of carcasses, purge loss, cooking loss, shear force values and microstucture during aging were determined in the bovine m, longissimus thoracis et lumborum, The results showed that delay chilling had significant effect on pH and temperature decline （P〈0.05）; delay chilling improved the tenderness of the bovine m, longissimus thoracis et lumborum after 0d, ;3d,7d aging （P〈0.05）, however, no significant effect on meat tenderness after 10 d aging; Contrarily, delay chilling exerted negative effects on meat water-holding capacity. As far as microstructure is concerned, sarcomere length of delay chilling was longer than sarcomere length of Conventional chilling during 0d and 3d aging.

关 键 词：延迟冷却 牛肉 品质 超微结构 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]