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  

Variations and Mutual Relationships of Bio-impedance Value,pH Value and Water Loss Rate of 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,宁夏银川750021 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品科学》2008年第6期116-119,共4页Food Science

基　　金：国家自然科学基金项目(30470440)

摘　　要：本实验对牛宰后骨骼肌肉的生物电阻抗值、pH值、失水率进行了测试,且作出了相应得变化曲线图。结果表明宰后10d牛肉样三项指标均有明显的变化。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,相关性在α=0.05水平下显著。The variations and mutual relationships of bio-impedance value, pH value and water loss rate of bovine muscles near freezing point were investigated. The results revealed that bio-impedance value, pH value and water loss rate of bovine muscles change obviously after 10 days of slaughter, and the corresponding trendlines of the three indexs were plotted; Correlativities between bio-impedance value and value pH, value pH and water loss rate, water loss rate and bio-impedance are significant （ 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：TS201.2[轻工技术与工程—食品科学]