贮存温度及排酸时长对牛肉品质的影响

Study on the Effect of Different Storage Temperatures and Duration of Acid Removal on Beef Quality

中文关键词: 排酸温度  排酸时间  牛肉品质

英文关键词: acid removal temperature  acid removal time  beef quality

中文摘要:

      选择6头饲养管理条件一致、体重600 kg左右的西杂牛进行屠宰，探究不同贮存温度和排酸时间对牛肉品质变化的影响。结果显示，在不同温度下，随着排酸时间延长，细菌总数呈现上升趋势；从蒸煮损失率来看，最优排酸温度为4 ℃，最优排酸时间为24 h；基于pH检测结果，则最优排酸温度为4 ℃，最优排酸时间72 h；从挥发性盐基氮数值来看，最优排酸时间为0 ℃；从滴水损失率来看，最优排酸时间为48～72 h。综上可知，屠宰过程中在控制好排酸间卫生状况的条件下，4 ℃排酸48～72 h效果最优

英文摘要:

      Six heads of western mixed cattle with consistent feeding management and weighing around 600 kg each were selected for slaughtering,and the effects of different storage temperatures and different acid removal time on the changes of beef quality were investigated.The results showed that:At different temperatures,the total number of bacteria showed an increasing trend with the prolongation of acid drainage time. From the point of view of cooking loss,the optimal acid drainage temperature was 4 ℃,and the optimal acid drainage time was 24 h. In the pH test,the optimal acid drainage temperature was 4 ℃,and the optimal acid drainage time was 72 h. From the point of view of the value of volatile salty nitrogen,the optimal acid drainage temperature was 0 ℃.From the point of view of dripping loss,the optimal acid drainage time was 48-72 h.In summary,under the condition of controlling the hygiene of the acid removal room during the slaughter process,the optimal effect of acid removal is 48-72 h at 4 ℃.