摘要
对牛宰后骨骼肌肉的生物电阻抗值、pH值、失水率进行测试,结果表明:宰后10 d牛肉样3项指标均有明显的变化,且做出了相应的变化曲线图;电阻抗与pH值、电阻抗与失水率、pH值与失水率之间均呈现相关性,相关系数在α=0.05水平下显著。
The variations and relationships of bio-impedance, pH and water lose rate in bovine muscles near freezing point have been investigated. The result revealed that bio-impedance, pH and water lose rate in bovine muscles changed obviously. The corresponding trendline of the three indexs in 10 days have been drawn; Correlativities between Bio-impedance and pH, pH and water lose rate, water lose rate and bio-impedance showed significantly（α=0.05）.
出处
《食品科技》
CAS
北大核心
2008年第4期70-73,共4页
Food Science and Technology
基金
国家自然科学基金项目(30470440)
关键词
牛肉
生物电阻抗
PH值
失水率
相互关系
bovine muscles
bio-impedance
pH
water lose rate
relationship
