牛肉在冷藏中品质动力学变化模型

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摘要基于对冷藏牛肉的出汁率 ,穿刺强度检测 ,建立以pH值和肉的组织强度变化动力学模型。模型使用动力学方程式和Eyring绝对反应常数理论 ,pH和出汁率动力学模型作为一级反应方程式来建立 ,而穿刺强度不作为特定级数反应考虑。

作者唐勇

机构地区西南农业大学食品科学学院

出处《肉类工业》 2002年第4期19-21,共3页 Meat Industry

关键词品质动力学变化模型屠宰牛肉冷藏出汁率穿刺强度

参考文献4

1[1]Bouton, P.E., Harris, P.V., and Shorthose, W.R. 1972. The effect of ultimate pH on ovine muscle: water holding capacity. J. Food Sci. 37:351-355
2[2]Busch, W.A.. Parrish, F.C. Jr., and Goll, D.E.1967. Molecular properties of post-mortem muscle. 4. Effects of temperature on adenosine triphosphate degradation, isometric tension parameters, and shear resistance of bovine muscle. J. Food Sci. 32: 390-394
3[3]Drumm, B., Mckenna B.M., and joseph R.L. 1990. Line chilling of beef carcasses: effects of air temperature and velocity. In Engineering and Food, Spiess. W.E.L. and Schubert, H. (Ed), p. 502-509.Elsevier Applied Science Publishers, London, U.K.
4[4]Harris, P.V. and Shorthose, W.R. 1988. Meat texture. In Developments in Meat Science, Vol. 4, Lawrie, R. (Ed.), p. 245-296. Elsevier Applied Science Publishers, London, U.K.

肉类工业

2002年第4期

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