牛宰后肌肉生物电阻抗值、pH值、失水率的变化及相互关系的研究  

The variations and relationships of bio-impedance,pH and water lose rate in bovine muscles

作　　者：刘慧燕[1] 方海田[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：《食品科技》2008年第4期70-73,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30470440)

摘　　要：对牛宰后骨骼肌肉的生物电阻抗值、pH值、失水率进行测试,结果表明:宰后10 d牛肉样3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pH值、电阻抗与失水率、pH值与失水率之间均呈现相关性,相关系数在α=0.05水平下显著。The variations and relationships of bio-impedance, pH and water lose rate in bovine muscles near freezing point have been investigated. The result revealed that bio-impedance, pH and water lose rate in bovine muscles changed obviously. The corresponding trendline of the three indexs in 10 days have been drawn; Correlativities between Bio-impedance and pH, pH and water lose rate, water lose rate and bio-impedance showed significantly（α=0.05）.

关 键 词：牛肉 生物电阻抗 PH值 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]