不同质量等级延边黄牛肉成熟期间新鲜度的变化

摘要

研究不同质量等级延边黄牛肉成熟期间新鲜度变化,测定分析了pH值、颜色、TVB-N值、TBARS值理化指标.结果表明:成熟时间对各质量等级延边黄牛肉的pH值、颜色、TVB-N值、TBARS值影响显著(P＜0.05),质量等级对颜色影响显著(P＜0.05).随着成熟时间的延长,pH值上升、肉色变暗、TVB-N、TBARS值上升.%Freshness changes of different quality grades of beef during ripening were analyzed by determining physiochemical indicators including pH,color,TVB-N and TBARS.Ripening time had a significant impact on these four physiochemical indicators (P ＜ 0.05); similarly,different quality grades presented a significant influence on beef color (P ＜0.05).The pH,TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time.