食品科学 ›› 2002, Vol. 23 ›› Issue (1): 33-36.

• 基础研究 • 上一篇    下一篇

宰后成熟时间对牛肉品质的影响

 刘丽, 周光宏, 王丽哲, 程巧芬, 汤晓艳, 张梦寒   

  1. 南京农业大学食品科技学院
  • 出版日期:2002-01-15 发布日期:2012-02-13

Effects of Conditioning Time of Beef Quality

 LIU  Li, ZHOU  Guang-Hong, WANG  Li-Zhe, CHENG  Qiao-Fen, TANG  Xiao-Yan, ZHANG  Meng-Han   

  • Online:2002-01-15 Published:2012-02-13

摘要: 研究了牛肉在成熟1、3和7天时其pH值、剪切力值、肌原纤维小片化指数、胶原含量及肌原纤维微观结构的变化。结果表明,宰后成熟时间对牛肉各项理化指标都有较为显著的影响,成熟时间越长,变化越显著。证明要提高牛肉的质量,生产出优质牛肉,宰后成熟是关键环节之一。

关键词: 牛肉, 成熟时间, pH值, 剪切力, 小片化指数, 胶原含量

Abstract: The effects of conditioning time for 1d、3d and 7d on beef quality were investigated,such as pH value,shear force,myofibre fragmentation index,soluble collegen and the myofibre microstructunre.The results Indicated that the conditioning time showed significant effects on all physico-chemical parameters of beef quality.That is to say,the longer the conditioning time provailed,the more significant the changes showed.So we could conclude that post-mortem conditioning was one of the critical control pointo to improve beef quality and produce high quality beef.

Key words: Beef , Conditioning time , pH value , Shear force , Myofibre fragmentation index , Soluble collegen