摘要
研究了牛肉在成熟1、3和7天时其pH值、剪切力值、肌原纤维小片化指数、胶原含量及肌原纤维微观结构的变化。结果表明,宰后成熟时间对牛肉各项理化指标都有较为显著的影响,成熟时间越长,变化越显著。证明要提高牛肉的质量,生产出优质牛肉,宰后成熟是关键环节之一。
The effects of conditioning time for 1d、3d and 7d on beef quality were investigated,such as pH value,shear force,myofibre fragmentation index,soluble collegen and the myofibre microstructunre.The results Indicated that the conditioning time showed significant effects on all physico-chemical parameters of beef quality.That is to say,the longer the conditioning time provailed,the more significant the changes showed.So we could conclude that post-mortem conditioning was one of the critical control pointo to improve beef quality and produce high quality beef.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第1期33-36,共4页
Food Science
基金
国家"九五"重点攻关项目(项目批准号96-003-04-12)
