不同牛肉部位对牛肉片品质的影响

Effect of Different Beef Cuts on Quality of Dried Beef Slices

为研究不同部位牛肉加工成牛肉片后品质的差异,选择辣椒条、霖肉、腱子肉和黄瓜条为原料加工成牛肉片,分别测定其出品率、色差、剪切力、水分含量及水分分布等指标,并进行感官评价。结果表明:辣椒条加工的牛肉片感官总分最高,为14.44分,剪切力为5.31 N,显著低于其他组牛肉片;低场核磁共振结果表明,辣椒条制作的牛肉片不易流动水含量最高,保水性最好;牛腱制作的牛肉片感官总分最低,为12.22分,剪切力为11.54 N,显著高于其他组牛肉片,嫩度最差。因此,以辣椒条为原料生产的牛肉片品质最好。

In order to understand the difference in the quality of dried beef slices processed from different beef cuts, dried beef slices from silverside, knuckle, chuck tender and shank were evaluated for yield and color difference (L*, a* and b*), shear force, moisture content, moisture distribution, and sensory evaluation. The results showed that the overall sensory score of dried chuck tender slice was the highest (14.44 points), and the shear force was 5.31 N, significantly higher than that of other meat cuts. Low field nuclear magnetic resonance (NMR) analysis showed that dried chuck tender slice had the highest proportion of immobilized water and the best water retention capacity. Dried shank slice exhibited the lowest sensory score (12.22 points) as well as a significantly lower shear force (11.54 N) and the worst tenderness. Consequently, the quality of dried chuck tender slice was the best.