| 补饲热处理大麦对牛肉品质的影响 |
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| 引用本文： | 高青山,蒋涛,梁成云,严昌国.补饲热处理大麦对牛肉品质的影响[J].安徽农业科学,2008,36(23). |
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| 作者姓名： | 高青山 蒋涛 梁成云 严昌国 |
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| 作者单位： | 延边大学农学院动物科学系,吉林龙井,133400 |
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| 摘 要： | 目的]研究补饲热处理大麦对牛肉品质的影响。方法]选用12头体重相近的健康延边黄牛(阉牛),随机分为试验组和对照组,每组6头。饲喂5个月后,测定牛肉品质。结果]补饲热处理大麦可显著提高牛肉中脂肪含量(P<0.05),显著减缓贮藏期间牛肉pH值、TBARS值的升高(P<0.05),改善牛肉肉质和口感,但对牛肉在贮藏期间颜色变化影响不显著(P>0.05)。结论]补饲热处理大麦可提高牛肉品质,延长贮藏时间。
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| 关 键 词： | 牛肉 热处理大麦 pH值 TBARS值 肉色 |
Effect of Supplementation of Heat-treatment Bariey on Beef Quality |
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| GAO Qing-shan et al.Effect of Supplementation of Heat-treatment Bariey on Beef Quality[J].Journal of Anhui Agricultural Sciences,2008,36(23). |
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| Authors: | GAO Qing-shan |
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| Abstract: | Objective] The research aimed to study the effect of the supplementation of heat-treatment barley on beef quality.Method] Selecting 12 heads of healthy Yanbian yellow cattles of similar weight,they were randomly divided into experimental group and control group,6 heads in each group.Result] The contents of fat in beef could be increased(P<0.05).The advances of pH value and TBARS value of beef were slower during the storage days,and the quality and the taste of beef could also be improved by the supplementation of heat-treatment barley(P<0.05).But there was no significant difference on change of color of beef during the storage days(P>0.05).Conclusion] The heat-treatment barley could increase the quality of beef and prolong the storage days. |
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| Keywords: | Beef Heat-treatment barley pH value TBARS value Color |
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