摘要
牦牛肉热剔骨真空包装后分别于2、10℃成熟，在成熟1、2、3、4、6、12、18d分别测定pH、剪切力、蒸煮损失及肉色值，研究时间及温度对牦牛肉成熟过程中品质变化的影响。结果表明：1～12d贮藏过程中，2℃成熟的牦牛肉pH持续上升，10℃成熟的牦牛肉pH变化不明显，12-18d中两者pH均有不同程度降低；2、10℃成熟对牦牛肉嫩度均有明显改善作用，但是10℃成熟牦牛肉剪切力极显著低于2℃成熟；牦牛肉成熟过程中肉色L^＊、a^＊、b^＊、c^＊、h呈现整体上升趋势。总体认为热剔骨牦牛肉真空包装于2℃成熟18d可以基本完成成熟；而达到相同成熟品质，10℃成熟较2℃成熟需要时间更短。
Yak meat were placed under 2℃ and ]0℃ respectively after hot-boning and vacuum packing.pH,shear force, cooking loss and meat color were measured at 1 ,2,3,4,6,12,18d during postmortem aging, to study the effect of time and temperature on quality of yak meat.Results showed that from ld to 12d,pH of meat under 2℃ kept rising,while meat under 10℃ changed little,then both of them decreased during 12-18d.Yak meat became tender with extend of post aging time, but shear force of 10℃ significantly lower than meat of 4℃.L＊ , a＊, b＊, C＊, h had overall risong trend during post aging.Generally concluded that,yak meat from hot-boning and vacuum packing reached end point placed under 2℃ after 18 days＇ post aging,and it needed shorter time placed under IO℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第19期57-60,65,共5页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201203009)
国家肉牛牦牛产业技术体系(nycytx-38)
关键词
牦牛肉
品质
成熟
时间
温度
yak meat
quality
aging
time
temperature
