不同热处理对牦牛肉嫩度的影响

Effect of different heating treatment on tenderness of yak meat

为研究热处理对牦牛肉嫩度的影响,以牦牛肉为原料,研究了热处理温度、时间和肉块大小对牦牛肉剪切力的影响。结果表明,热处理温度越高,牦牛肉剪切力越大;加热时间越长,牦牛肉剪切力越大;肉块越大,牦牛肉剪切力越大;正交试验结果表明,当肉块长×宽×高为6cm×4.5cm×3.5cm时,在85℃条件下加热120min,牦牛肉的嫩度较好。

To investigate the effect of heating treatment on tenderness of yak meat, the effect of heating treatment temperature, time and size of yak meat on yak meat tenderness were researched. The resulted indicated that the shear force of yak meat increased with the increasing of heating temperature, the increasing of heating time and the increasing size of yak meat. The orthogonal experimental design indicated that the tenderness of yak meat is optimum with the size of yak meat is 6cm×4cm×3.5cm,time of heating treatment is120 min at85 ℃.