成熟期间不同部位延边黄牛肉嫩度及质构特性的相关性分析  

Correlation analysis of tenderness and texture characteristics in different parts of Yanbian yellow beef during ripening time

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,延吉133002 [2]国家肉牛牦牛产业技术体系延边实验站,延吉133002

出　　处：《食品科技》2015年第3期132-135,共4页Food Science and Technology

摘　　要：为分析延边黄牛肉嫩度与质构特性的相关性,试验对不同部位延边黄牛肉的嫩度及质构特性进行测定,得到各组肉样在成熟期间的变化规律。结果表明:延边黄牛肉的不同部位和成熟时间对其质构参数影响显著。剪切力与硬度之间相关性显著,相关系数为0.975。In order to analyze the correlation between tenderness and texture characteristics, tenderness and texture characteristics of different parts in Yanbian beef were determined. Consequently, the variation of different beef groups during the period of maturity was obtained. The results showed that both different parts and ripening time of Yanbian yellow beef have significant effects on its texture characteristics. The correlation of shear force and hardness is remarkable, and the coefficient is 0.975.

关 键 词：延边黄牛肉 不同部位 成熟时间 嫩度 质构特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]