贮藏期间不同部位延边黄牛肉品质的相关性分析  

Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage

作　　者：金颖[1] 董玉影[1] 李官浩[1] 李玉林 梁成云[1] 

机构地区：[1]延边大学农学院,吉林延吉133002 [2]国家肉牛牦牛产业技术体系延边实验站,吉林延吉133002

出　　处：《肉类研究》2015年第1期10-13,共4页Meat Research

摘　　要：为分析延边黄牛肉品质的相关性,对贮藏期间不同部位延边黄牛肉pH值、表面颜色、滴水损失进行测定。结果表明:贮藏时间对不同部位延边黄牛肉品质影响显著(P<0.05),且随贮藏时间的延长,各部位肉品质下降。pH值、肉色及滴水损失之间相关性显著(P<0.01),p H值与红色度及黄色度呈显著负相关,与滴水损失呈正相关,相关系数分别为0.984、0.963、0.966。Correlation analysis was carried out among quality attributes of beef samples from different parts of Yanbian yellow cattle by measuring the pH, surface color and dripping loss of beef during chilled storage. Results showed that storage time had a significant influence on beef quality （P 〈 0.05）, and beef quality of different carcass parts of Yanbian yellow cattle was deteriorated with the extension of storage time. The correlation of pH with surface color and dripping loss was significant （P 〈 0.05）. pH showed a negative correlation with redness and yellowness but a positive correlation with dripping loss, and the correlation coefficients were 0.984, 0.963 and 0.966 respectively.

关 键 词：贮藏 不同部位 延边黄牛肉 品质 相关性分析 

分 类 号：S872[农业科学—畜牧兽医]