牛排食用品质保证关键控制点研究  

Study on palatability assurance critical control point of steak

作　　者：毛衍伟[1] 罗欣[1] 孙清亮[1] 张希斌[1] 周光宏[2] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2009年第2期108-110,共3页Science and Technology of Food Industry

基　　金：国家“十一五”科技支撑计划(2006BAD05A03)

摘　　要：牛肉的食用品质主要包括嫩度、风味、多汁性,受遗传、宰前管理、宰后处理等因素的影响。本文探讨了嫩度、风味、多汁性在牛排食用品质中的权重,消费者对原料肉剪切力的接受程度,研究了大理石花纹等级对牛排食用品质的影响,以及不同分割部位肉食用品质的差异。结果表明,嫩度、风味、多汁性的权重分别为0.50、0.38、0.12,煎牛排时消费者能接受剪切力低于4.39kg的原料肉;大理石花纹(P<0.01)、不同分割部位(p<0.05)对牛肉的食用品质影响显著。The edible quality of beef, which is influenced by lots of factors, such as gene, pre-slaughter handling and postslaughter handling, includes tenderness, flavor and juiciness. The weight of tenderness, flavor and juiciness in edible quality of steak,the relationship between shear force and tenderness was discussed.We also studied the effect of marbling ,cuts on edible quality of steak.The results indicated that： in the steak edible quality, the weight of tenderness, flavor, juiciness were 0.50,0.38,0.12 respectively.Shear force had significant effect on tenderness extremely （ P 〈 0.01 ）. Chinese consumers can accept force value of steak under 4.39kg. Marbling （ P 〈 0.01 ）, cuts（ p 〈 0.05 ） had significant effect on edible quality of steak.

关 键 词：牛肉 食用品质关键控制点 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]