不同质量等级延边黄牛肉成熟期间新鲜度的变化  

Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening

作　　者：羿庆燕[1] 华晶忠[2] 李官浩[1] 董玉影[1] 张建华[1] 梁成云[1] 

机构地区：[1]延边大学农学院,吉林延吉133002 [2]吉林省经济管理干部学院,吉林长春130012

出　　处：《肉类研究》2013年第3期13-16,共4页Meat Research

基　　金：吉林省科技厅科技发展计划项目(611010012)

摘　　要：研究不同质量等级延边黄牛肉成熟期间新鲜度变化,测定分析了pH值、颜色、TVB-N值、TBARS值理化指标。结果表明:成熟时间对各质量等级延边黄牛肉的pH值、颜色、TVB-N值、TBARS值影响显著(P<0.05),质量等级对颜色影响显著(P<0.05)。随着成熟时间的延长,pH值上升、肉色变暗、TVB-N、TBARS值上升。Freshness changes of different quality grades of beef during ripening were analyzed by determining physiochemical indicators including pH, color, TVB-N and TBARS. Ripening time had a significant impact on these four physiochemical indicators （P 〈0.05）; similarly, different quality grades presented a significant influence on beef color （P〈0.05）. The pH, TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time.

关 键 词：质量等级 延边黄牛 新鲜度 

分 类 号：S823[农业科学—畜牧学]