五香牛肉品质变化及安全贮藏期的界定研究

Quality Change of Spiced Beef and Definition of Its Safe Storage Period

[目的]比较分析五香牛肉在不同温度下贮藏的品质变化并界定五香牛肉的安全贮藏期。[方法]通过对典型散装五香牛肉测定其在一般销售贮藏条件下品质,以及微生物随时间及温度的变化规律。[结果]五香牛肉在常温条件下贮藏,物理性状态与微生物含量都会随时间的延长而变化;较低且恒定的环境温度下其变化速率较低。试验可划定,4℃时五香牛肉的优质期、保质期分别为8和14 d;7℃时五香牛肉的优质期、保质期和报废期分别为6、8和12 d;10℃时分别为4、6和8 d。[结论]研究可为界定五香牛肉安全贮藏期提供参考依据。

[Objective] To compare and analyze the quality of spiced beef storing in different temperature,and define safety storage period of spiced beef.[Method] The quality of spiced beef in common marketing storage conditions was studied,as well as the variation law of microorganism with time and temperature.[Result] Storing at normal temperature,physical state and microorganism content of spiced beef varied with time prolong;the variation rate under lower and stable temperature was lower.High quality period and quality guarantee period of spiced beef under 4 ℃ was 8 and 14 d;High quality period,quality guarantee period and retirement period under 7 ℃ was 6,8,12 d;under 10 ℃ was 4,6,8 d,respectively.[Conclusion] The study can provide reference basis for defining spiced beef safety storage period.