Quality Change of Black Beef under Different Storage Temperatures

Abstract

Abstract: Black beef were storaged under 0-4℃、7-11℃,this research studied the dynamic characteristics of black beef under different temperature every 10 days, the quality changes including sensory,pH values,moisture content, color,texture,bacterial count,coliform number,to get the quality and safety features of low-temperature black beef. The results showed:it is recommended that their sensory quality was declining,pH values was little declining; mei’hao black beef ’moisture content was increased and gao’jin’was contrary,the color of both samples showed a similar trend,two kinds of black beef were the opposite changes which may be related to the moisture content,the number of colony-forming units grew more slowly,but it was not exceeded standards.The lower temperature (0-4℃) was more conducive to maintain the stability and safety of low-temperature black beef.

Key words: storage temperature, black beef, quality change

CLC Number:

TS201.3

Zhifei He Hongjun Li. Quality Change of Black Beef under Different Storage Temperatures[J]. FOOD SCIENCE, 2012, 33(16): 302-307.

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