成熟期间不同部位延边黄牛肉新鲜度变化的比较研究

Research on freshness degree of Yanbian yellow cattle in different spot

将30月龄延边黄牛(去势公牛)外脊、肋排和腱子肉三个部位的冷却肉进行真空包装,置于(3±1)℃冷藏箱中贮藏。通过pH、TVB-N、表面颜色、菌落总数作为评价指标,对成熟期间不同部位延边黄牛肉新鲜度进行比较研究。实验结果表明,肋排变质速度最快,保质期可达到18d,保存期可达到20～22d,其次是外脊,保质期可达到20～22d,保存期最长可达到24d;腱子肉变质速度最慢,保质期可达到22～24d,保存期最长可达到26d。

Using castrates 30 age of Yanbian yellow cattle as materal,three spots meat of outside the keel,the rib row and the shank meat were vacuum packaged and stored in the refrigerator under（3±1）℃.Taking the pH value,TVB-N value,superficial color,colony total as evaluating indicators,freshness degree of Yanbian yellow cattle chilled meat in different spot was researched.The results showed that the rib row of deterioration speed were the quickest one,guarantee period may achieve 18d,the storage life might achieve 20 ~ 22d.Next was outside the keel,guarantees period to be longest might achieve 20 ~ 22d,the storage life might achieve 24d.The shank meat deterioration speed was the slowest,guarantees period might achieve 22 ~ 24d,the storage life might achieve 26d.