排酸处理对锦江牛牛肉品质的影响研究

摘要

In order to study the effect of acid discharge process on the beef quality of Jinjiang cattle.A head of Jinjiang cattle with normal puberty and health,free from disease and intensively fattened was slaugh-tered for specimens.The meat quality of acid-discharged beef and acid-undischarged beef was compared by measuring the meat chroma,pH,moisture,fat,protein content,tenderness degree(shear),water holding capa-bility and cooking percentage of the meat of the two groups.The results showed that:(1)In the nutritional characteristics,acid-discharged beef had more moisture content(72.49%)and protein content(20.24%)than acid-undischarged acid beef,the fat content(3.99%)was lower than that of acid-undischarged beef,but the difference was not significant(P>0.05);(2)In meat quality properties,there was no significant difference in the value of b and L in meat color between two groups(P>0.05),but the a value of meat color of acid-dis-charged beef was significantly lower than that of the acid-undischarged beef(P0.05),but the shear force(4.06 kg)of acid-discharged beef was better than that of acid-undischarged beef,which means a good tenderness degree,the performance of drip loss (1.46%)was superior to that of acid-undischarged beef(P0.05);(2)在肉质特性方面,未排酸肉样与排酸肉样的肉色中L和b值之间无显著差异(P>0.05),但是排酸肉样肉色的a值为17.62显著低于未排酸肉样的肉色中的a值(P0.05),但排酸牛肉的剪切力(4.06 kg)优于未排酸锦江牛肉,表现出较好的嫩度,滴水损失(1.46%)的表现上显著优于未排酸牛肉(P<0.05).综合本试验结果,排酸牛肉的牛肉品质要好于未排酸牛肉,因此,利用排酸工艺改善牛肉品质具有一定的效果,将屠宰后的牛肉进行排酸工艺处理在高品质牛肉生产市场上具有很好的前景.