| 宰后冷却牦牛肉排酸过程中肉用品质的变化 |
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| 引用本文： | 刘佳东,余群力,李永鹏.宰后冷却牦牛肉排酸过程中肉用品质的变化[J].甘肃农业大学学报,2011,46(2):111-114. |
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| 作者姓名： | 刘佳东 余群力 李永鹏 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 基金项目： | 国家自然科学基金，国家肉牛牦牛产业技术体系项目 |
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| 摘 要： | 以当地黄牛肉作为对照,研究了冷却牦牛肉在宰后8 d的排酸过程中肉用品质的变化.结果表明:在整个排酸过程中,与黄牛肉相比,牦牛肉pH值在正常范围内,剪切力、红度(a*)、肌原纤维小片化指数均高于黄牛肉(P＜0.05),但是亮度(L*)、黄度(6*)、失水率等指标显著低于黄牛肉.随着排酸时间的延长,牦牛肉pH值上升、亮度增...
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| 关 键 词： | 牦牛肉 冷却排酸 肉用品质 |
Quality changes of chilled yak meat during discharge acid process |
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| LIU Jia-dong,YU Qun-li,LI Yong-peng.Quality changes of chilled yak meat during discharge acid process[J].Journal of Gansu Agricultural University,2011,46(2):111-114. |
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| Authors: | LIU Jia-dong YU Qun-li LI Yong-peng |
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| Abstract: | The study was designed to track the quality changes of chilled yak meat during eight days discharge acid process,local cattle meat was taken as a control group.The results showed that during the whole discharge acid process,the pH value and lightness increased,while the redness,shear force and water lose rate decreased,MFI value increased immediately and then tend to be stable.Under the same discharge acid postmortem ageing,the yak meat had a greater and faster change in tenderness than that of the cattle meat. |
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| Keywords: | yak meat chilled discharge acid meat quality |
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