摘要
不同极限pH值的牛肉品质差异明显,高极限pH值的牛肉表面发黑、发暗,且易于腐败,中间型极限pH值(5.8-6.2)的牛肉嫩度低。因此,本文主要从牛肉颜色、嫩度、保水性和微生物4个方面综述不同极限pH值下牛肉食用品质和安全品质的差异及机制,旨在为探寻改善不同极限pH值牛肉品质的方法提供科研思路和理论指导,以降低牛肉产业的经济损失。
The quality of beef with different ultimate pH is signi cantly different.Beef with high ultimate pH is dark,rm and dry and easily spoils,while beef with intermediate ultimate pH(5.86.2)has poor tenderness.This paper summarizes the differences in the quality and safety of beef with different ultimate pH in terms of tenderness,water-holding and microbiology,as well as the potential mechanisms causing these differences.It aims to provide useful ideas and theoretical guidance for researchers interested in finding ways to improve the quality of beef with different ultimate pH and more broadly to reduce the economic loss of the beef industry.
作者
王晶
罗欣
朱立贤
李航
郝剑刚
张一敏
WANG Jing;LUO Xin;ZHU Lixian;LI Hang;HAO Jiangang;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and SafetyControl,Nanjing 210095,China;National Beef Cattle Industrial Technology System,Fengdu Station,Chongqing 408216,China;National Beef Cattle Industrial Technology System,Wulagai Station,Wulagai 026300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第23期283-288,共6页
Food Science
基金
国家自然科学基金青年科学基金项目（31601528）
国家自然科学基金面上项目（31871731）现代农业产业技术体系建设专项（CARS-37）
山东省牛产业创新团队加工与质量控制岗位项目（SDAIT-09-09）
