传统干、腌牛肉制品的质量控制点及其理化性质

Detection of physicochemical characteristics for quality control points on traditional Chinese beef products

通过对传统中式牛肉干和烤腊牛肉产品在原料、腌制、预煮、复煮、肉干包装前、腌腊牛肉包装前等生产环节的理化指标进行考察，结果显示，热加工可提高牛肉肌肉组织的亮度，章度变化与加热温度变化幅度呈正比关系；原料肉与复煮、预煮与复煮、复煮与肉干包装前、腌制与腌腊牛肉包装前b（黄度）值都有极显著差异（F〉F0.01），原料肉与腌制环节的肉样b值有显著差异（F〉F0.05）；腌制后肉样章度上升，包装前的肉干章度达到最高值（9．10±0．45）；腌制并烘烤的牛肉饱和度明显下降，复煮肉样饱和度相对于原料肉稍有上升。包装前肉干TVB-N（挥发性盐基氮）达到最大值（40．29±3．39）mg·100g^-1；腌制后肉样的嫩度达最小值（1．48±0．52）kg·r^-1，熟化后达最大值（8．56±0．53）kg·f^-1。通过在加工环节调整pH值达5．3～5．5，肉干和腊牛肉产品包装前的pH值均低于6、0，有利于降低终产品pH值。

Processing and quality of raw beef, cured, cooked, re-cooked, dehydration and drying were key control items for quality assurance of the traditional Chinese dried and cured beef. The physicochemical characteristics during different processing stages of the two products were specially reported in this paper, These results implicated that the change of Hue degree was positive correlation with heating temperature, and the L value of beef color was increased by heating; b value difference between raw beef and meat re-cooked, meat cooked and meat re-cooked, meat re-cooked and meat pre- packaged, beef cured and curing beef pre - packaged had extremely remarkable level （ F 〉 Fo.ol ） in statistics , and the difference of raw and beef cured was remarkable level（ F〉F0.05） ;Hue degree of beef cured was rising up till to stage of prepackaged with the highest value （ 9.10±0.4 5 ） . The TVB - N of the pre - packaging of dried beef was the highest （40.29±3.39）mg·100g-1 among all samples detected; The cured beef tenderness came up to the lowest （1.48±0.52 ） kg·f^-1 , and the beef tenderness after cooking 40 min at 100℃ had tile highest value （ 8.56±0.53 ） kg·f^-1 among all samples.