不同加热温度对兔肉肉质的影响

Effect of Different Heating Temperatures on Meat Quality of Rabbit

试验选择65、75、85、95℃4个加热梯度,一个未加热组作为对照,考察兔肉不同加热温度蒸煮损失、肉色、pH值及剪切力的变化情况。试验结果表明随温度升高蒸煮损失显著上升,pH值呈上升趋势但不同温度加热样品之间差异不显著;加热样品肉色与对照样品肉色差异显著,但是各加热组之间的肉色差异不大;剪切力有增大趋势,75℃加热组与85℃加热组差异不显著,其他各组均有明显差异。结论是,兔肉在加热温度不断升高的过程中,肉品质逐渐下降,不同的加热温度明显地对兔肉品质产生不同程度的影响。

This study measured the quality indexes of rabbit meat samples which were heated by the temperature of 65,75,85 and 95 ℃ respectively.The unheated rabbit meat samples were used as the control.The results showed that： when the heating temperature increased,the cooking loss increased significantly,and pH-value showed a rising trend without significant difference between various heated samples.The meat color of heated samples and unheated samples was significantly different,but there was no significant difference in meat color among various samples heated by different temperatures.The shear force value went up along with the increase in heating temperature,but there was no significant difference between the heated groups of 75 ℃ and 85 ℃.The results suggested that the quality of rabbit meat was gradually decreased along with the increase in heating temperature,and different heating temperatures led to different degree of effect on rabbit meat quality.