摘要
为分析延边黄牛肉嫩度与质构特性的相关性,试验对不同部位延边黄牛肉的嫩度及质构特性进行测定,得到各组肉样在成熟期间的变化规律。结果表明:延边黄牛肉的不同部位和成熟时间对其质构参数影响显著。剪切力与硬度之间相关性显著,相关系数为0.975。
In order to analyze the correlation between tenderness and texture characteristics, tenderness and texture characteristics of different parts in Yanbian beef were determined. Consequently, the variation of different beef groups during the period of maturity was obtained. The results showed that both different parts and ripening time of Yanbian yellow beef have significant effects on its texture characteristics. The correlation of shear force and hardness is remarkable, and the coefficient is 0.975.
出处
《食品科技》
CAS
北大核心
2015年第3期132-135,共4页
Food Science and Technology
关键词
延边黄牛肉
不同部位
成熟时间
嫩度
质构特性
Yanbian yellow beef
different parts
ripening time
tenderness
textural characteristics
