摘要
通过对屠宰后24h的牛胴体采样,分别放在分割间和排酸间保存,每12h对牛肉中总挥发性盐基氮(TVB-N)含量进行测定。检测结果表明,随保存时间的延长,挥发性盐基氮含量逐渐升高,不同保存条件下TVB-N存在明显差异,分割间保存的牛肉明显高于排酸间保存的牛肉,分割间保存的牛肉在60h时超过标准15mg/100g,而排酸间保存的牛肉在108h时超过标准15mg/100g。
Carcass at 24 h after slaughter were divided into 2 groups and stored at cutting and deboning room and acid discharge room respectively,and then the content of total volatile basic nitrogen(TVB-N) in beef samples was determined every 12 h. Results showed that the content of TVB-N increased with the increase of storage time,and there was obvious difference in TVB-N under different storage conditions,among them the TVB-N of beef stored at cutting and deboning room was obviously higher than that at acid discharge room. The beef stored at cutting and deboning room for 60 h exceeded the standard(15 mg/100 g) ,while that stored at acid discharge room for 108 h exceeded the standard.
出处
《畜牧与饲料科学》
2011年第7期84-86,共3页
Animal Husbandry and Feed Science
基金
新疆维吾尔自治区"十一五"科技重大专项(200731135)
关键词
胴体
挥发性盐基氮
牛肉保存
牛肉
carcass
total volatile basic nitrogen
beef storage
beef