延边黄牛冷热鲜肉货架期的比较研究  

Hot and Chilled Meat Shelf-life of Yanbian Yellow Cattle

作　　者：刘笑笑[1] 华晶忠[1] 李树锦[1] 平雨鑫[1] 梁成云[1] 

机构地区：[1]延边大学农学院,吉林龙井133400

出　　处：《肉类研究》2010年第1期46-50,共5页Meat Research

基　　金：延边大学研究生科研项目(延大研科合字(2009)第70号);延边朝鲜族自治州科技发展计划项目

摘　　要：本试验将延边黄牛外脊和臀中肌两个部位的热鲜肉和3±1℃条件下排酸24h的冷鲜肉进行托盘包装,置于3±1℃冷藏箱中贮藏。通过pH值、TVB-N值、表面颜色、菌落总数作为评价指标,研究延边黄牛冷热鲜肉的货架期。试验结果表明:经过3±1℃排酸24h冷鲜肉的货架期较热鲜肉货架期延长期3-4d,为了保证肉品质量,延边黄牛外脊和臀中肌的热鲜肉和冷鲜肉的货架期以不超过4d和8d为宜。The trial will Yanbian cattle outside the ridge and hip muscles in two parts of hot meat and 3±1℃ row of acid under the conditions of chilled meat for 24h tray packaging, placed in 3 ± 1℃ in storage freezers. Through the pH value, TVB-N values, the surface color, the total number of colonies as an evaluation index to study the Yanbian cattle the shelf life of hot and chilled meat. The results showed that： after 3± 1℃ row of 24h compared with the shelf life of fresh meat shelf life of fresh meat to extend the period of hot 3-4d, in order to ensure meat quality, and Yanbian cattle outside the ridge and hip muscles in the heat of fresh meat and chilled meat shelf life of not more than 4d and 8d is appropriate.

关 键 词：延边黄牛 冷鲜肉 热鲜肉 货架期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]