宰后不同冷却方式对荷斯坦公牛背最长肌嫩度的影响  

Effect of Different Chilling Methods on Tenderness in M.longissimus lumborum of Holstein Bulls

作　　者：李晶晶[1] 张瑞红[1] 王吉人[1] 董洋洋[1] 俞龙浩[1] Li Jingjing;Zhang Ruihong;Wang Jiren;Dong Yangyang;Yu Longhao(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2017年第1期54-58,48,共6页journal of heilongjiang bayi agricultural university

基　　金：国家自然基金(31171712)

摘　　要：为了比较不同冷却方式对荷斯坦公牛背最长肌嫩度特性的影响,取4头公牛背最长肌,左侧传统冷却4℃放168 h,右侧三段冷却依次放入(4℃4 h,16℃4 h,4℃160 h)。结果显示,宰后8、12、24 h处理组p H值低于对照组(P<0.05),处理组的ATP含量和肌节长度在宰后4 h和8 h之后低于对照组(P<0.05),1、7、14、21 d处理组剪切力值低于对照组(P<0.05),48 h后处理组MFI高于对照组(P<0.05)。结果表明,相比传统冷却法,三段冷却法使宰后荷斯坦公牛品质得到进一步提升。To compare the effect of different chilling methods on tenderness in M. longissimus lumborum of Holstein bulls. The left sides of carcasses were chilled for 168 h at 4 ℃(conventional chilling)as controls. The right sides of carcasses were chilled for 4 h at 4 ℃,4 h at 16 ℃ and 160 h at 4 ℃(three-step chilling method) as the treatment samples. The results indicated that the pH of treatment was lower than the control at 8 h,12 h and 24 h postmortem(P<0.05). Sarcomere length and ATP was much greater in treatment group than control group at 4 h,8 h postmortem(P<0.05),respectively. The MFI of treatment was higher than the control(P<0.05). The shear force of treatment was lower than the control(P<0.05) on days 1,7,14,21 postmortem(P<0.05). The resultssuggested that 3 -step chilling method might improve quality of Holstein bulls compared to the traditional three -stage chilling method.

关 键 词：荷斯坦公牛 冷却方式 嫩度 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]