不同保存温度下牛肉新鲜度变化规律的研究  

The Changes of Beef Freshness at Different Storage Temperatures

作　　者：王志琴[1] 孙磊[1] 姚刚[1] 张晓红[1] 徐晶 王磊[1] 宋曦[1] 张扬[3] 

机构地区：[1]新疆农业大学动物医学学院,乌鲁木齐830052 [2]新疆华凌畜牧产业开发有限公司,乌鲁木齐830000 [3]新疆畜牧科学院畜牧研究所,乌鲁木齐830000

出　　处：《新疆农业科学》2011年第6期1120-1124,共5页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区"十一五"科技重大专项(200731135);基础兽医学自治区重点学科

摘　　要：【目的】研究牛肉在保存过程中新鲜度主要指标的变化规律。【方法】将分割好的牛肉分别保存在室温和4℃条件下,对其新鲜度主要指标(挥发性盐基氮、pH值、菌落总数)进行测定。【结果】牛肉的新鲜度指标在不同保存温度下有所不同,保存温度高,牛肉中的TVB-N数值增加的速度就越快、pH值回升的时间就越短,微生物繁殖的数目就越多,牛肉变质的速度就越快。【结论】4℃条件下保存的牛肉保质期比较长,达到了4 d,所以在4℃条件下一定时间内保鲜牛肉是可行的。[Objective]The present study was to investigate the changes of beef freshness at different storage temperatures. [ Method]Fresh beef samples taken from a slaughter house were randomly divided into two groups, which were stored at the room temperature and in a refrigerator at 4 ℃ respectively, and the TVB - N, pH and the total number of bacterial colony were measured. [ Result] The result showed that the freshness varied with different temperatures; the higher the temperature, the faster the TVB - N changed, the shorter time for pH increased and the more numbers of bacteria there would be, thus resulting in faster deterioration of beef. [ Conclusion] The beef stored at 4 ℃ can remain fresh for 4 days, indicating a longer shelf life.

关 键 词：牛肉 挥发性盐基氮 PH值 菌落总数 

分 类 号：S879.2[农业科学—畜牧兽医]