不同部位延边黄牛冷却肉在贮藏期间新鲜度变化的比较研究  

Research on freshness degree of Yanbian yellow cattle chilled meat in different spot

作　　者：华晶忠[1] 刘笑笑[2] 李树锦[2] 羿庆燕[2] 王海丽[2] 梁成云[2] 

机构地区：[1]吉林省经济管理干部学院,长春130012 [2]延边大学农学院,龙井133400

出　　处：《食品科技》2010年第11期142-145,共4页Food Science and Technology

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：实验将30月龄延边黄牛（去势公牛）外脊、肋排和腱子肉3个部位的冷却肉进行托盘包装,置于（3±1）℃冷藏箱中贮藏。通过pH、TVB-N、表面颜色、菌落总数作为评价指标,研究不同部位延边黄牛冷却肉在贮藏期间新鲜度的变化。实验结果表明：肋排变质速度最快,保质期最长可达到4 d,保存期最长可达到6 d。其次是外脊保质期最长可达到6 d,保存期可达到8~10 d。腱子肉变质速度最慢,保质期可达到6~8 d,保存期可达到10~12 d。This experiment（castrates 30 age of Yanbian yellow cattle）outside the keel,the rib row and the shank meat three spot chilled meat carries on the tray packing,puts in（3 ±1） ℃ in the refrigerator to store.Through the pH value,the TVB-N value,the superficial color,the colony total take the evaluating indicator,Research on freshness degree of Yanbian yellow cattle chilled meat in different spot.The results showed that： The rib row of deterioration speed is quickest,guarantees the nature time to be longest may achieve 4 d,the storage life is longest may achieve 6 d.Next is outside the keel guarantees the nature time to be longest may achieve 6 d,the storage life is longest may achieve 8~10 d.The shank meat deterioration speed is slowest,guarantees the nature time to be longest may achieve 6-8d,the storage life is longest may achieve 10~12 d.

关 键 词：延边黄牛 不同部位 冷却肉 新鲜度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]