西冷牛排加工过程中食用品质保证关键控制点的研究

STUDY ON THE PALATABILITY ASSURANCE CRITICAL CONTROL POINTS OF SIRLOIN STEAK PROCESSING

本实验通过感官品评对产品进行打分,主要研究年龄、大理石花纹等级、成熟时间对西冷牛排食用品质的影响,旨在为肉类食用品质保证关键控制点(PACCP)系统的制定提供理论基础。研究表明:年龄对风味和多汁性无显著影响(P>0.05),对嫩度有显著影响(P<0.05);大理石花纹等级对嫩度、风味和多汁性有极显著影响(P<0.01);成熟时间对嫩度有极显著影响(P<0.01),对风味和多汁性无显著影响(P>0.05)。

Effect of age, marbling, conditioning on eating quality of sirloin steak were studied with the sensory evaluation in this experiment. The purpose was to lay the theory foundation for establishing palatability assurance critical control point （PACCP）. Results showed that age had no effect on flavor and juiciness （ P 〉 0.05 ）, but influenced tenderness significantly at P 〈 0.05 ; marbling had been extremely significant effect on tenderness , flavor and juiciness （P 〈 0. 01 ） ; conditioning influenced tenderness significantly at P 〈 0. 01, had no effect on flavor and juiciness （P 〉 0. 05 ）.