醋渍处理对牛肉嫩化效果的影响研究  

Effects of vinegar on the tenderness of beef

作　　者：汤高奇[1] 王彦平[1] 周志强[1] 刘欣[1] 朱丽莲[2] 

机构地区：[1]河南农业职业学院,中牟451450 [2]河南农业大学,郑州450002

出　　处：《食品科技》2016年第7期126-130,共5页Food Science and Technology

摘　　要：以牛通脊肉为原料,研究了肉醋比、醋渍时间、醋渍方法对牛肉品质的影响。研究结果表明:肉醋比、醋渍时间以及醋渍方法3个因素,对p H、剪切力和色度均有显著影响,而对水分的影响却不显著。优化后的醋渍法嫩化牛肉方案为肉醋比20:1、醋渍时间为360 min、醋渍方式为注射法。The beef tenderloin as raw material, studied the effect of meat vinegar ratio, vinegar soak time and soak method on beef quality. The results showed that they all impact significantly on pH, shear force values and chromatic aberration, but not significantly on moisture content. The best way to improve the tenderness of beef was that the meat vinegar ratio for 20：1, reaction time for 360 minutes with the method of injection.

关 键 词：牛肉 醋渍 剪切力 嫩度 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]