牛胴体热剔骨肉块成熟处理试验

The Ripening Processing Experiment of Warm Deboning Meat Cuts in Cattle Carcass

本试验研究了36头肉牛屠宰后热胴体分割部位肉块排酸处理提高嫩度的效果，结果显示：热胴体分割牛肉块成熟处理能够达到提高牛肉嫩度的目的。在生产上应用时，实施肉块在胴体上成熟处理72h，分割后的肉块再成熟处理96h即二次成熟处理牛肉品质较好。

Thirty-six fattening beef was used in the experiment to determine the effects of ripening treatment on meat cuts of warm carcass after slaughtering. The results indicated that the ripening treatment of meat cuts from hot carcass can improve the tenderness of beef, in the practices, the prime beef quality could be obtained by double ripening treatment which the deboning meat cuts were ripened for 96 hrs following a 72 hrs ripening treatment of meat cuts on hot carcass.