热鲜牦牛肉贮存期间品质变化研究  

Quality Changes of Fresh Yak Meat during Storage

作　　者：李升升[1] 靳义超[1] 谢鹏[2] 

机构地区：[1]青海省畜牧兽医科学院,西宁810016 [2]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《食品工业》2015年第9期76-78,共3页The Food Industry

基　　金：农业部公益性行业(农业)科研专项(201303083);国家星火计划(2013GA870001)

摘　　要：为延长热鲜牦牛肉的货架期,该文研究了覆薄膜对热鲜牦牛肉品质的影响,以自然形态为对照,对贮存期间牦牛肉的质量损失、感官品质等指标跟踪分析。结果表明,牦牛肉的质量损失随时间的延长而增加,损失率与环境温度呈正相关;与自然形式相比覆薄膜可减少热鲜牦牛肉的质量损失,延长牦牛肉的货架期。In order to extend the shelf life of fresh yak meat, the samples of fresh yak meat were covering PE plastic film. The meat samples were analyzed for weight loss, sensory quality. The results showed that the yak meat weight loss increased with the extension of time, there was a positive correlation between the loss ratio and the environment temperature; Compared with natural forms, covering PE plastic film could decrease weight loss of fresh yak meat, and extend the shelf life of fresh yak meat.

关 键 词：牦牛肉 热鲜肉 贮存 质量损失:感官品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]