摘要
【目的】探讨电刺激和延迟冷却对宰后牛胴体温度、pH降低速率和肉的食用品质的影响。【方法】24头鲁西黄牛杂交牛按试验设计进行电刺激(刺激时间60s、电压42V、电流0.7A、频率50Hz)和延迟冷却(温度15±2℃、时间3h,随后转入常规冷却间至24h)处理,研究不同处理对牛肉食用品质的影响。【结果】电刺激处理没有改变胴体温度的降低速率、但显著加快了胴体pH的降低速率;电刺激和延迟冷却没有改变胴体的冷却失重,但降低了背最长肌的保水性。两种处理均可以有效预防冷收缩、降低肉的剪切力值,改善肉的嫩度。【结论】在肉牛屠宰加工流程中,采用电刺激技术或延迟冷却处理可以有效改善肉的食用品质。
[ Objective ] The objective of this paper was to study the effects of electrical stimulation and delay chilling on drop rate of temperature and pH of carcass and eating quality of beef. [Method]This article studied the effect of electrical stimulation （ES 60 s, 42 V, 0.7 A, 50 Hz） and delay chilling （DC （15±2）℃ for 3 h, then changed into conventional chilling till 24 h） on eating quality of beef L-muscle. [ Result ] Electrical stimulation of carcass had no effect on the carcass temperature drop, increased the rate of pH drop. Both ES and DC decreased water holding capacity of beef, though did not change the shrinkage of carcass. [ Conclusion ] The results suggested that electrical stimulation and delay chilling could prevent cold shortening and lowered the shear force of beef.
出处
《中国农业科学》
CAS
CSCD
北大核心
2008年第1期188-194,共7页
Scientia Agricultura Sinica
基金
国家"十五"科技攻关计划资助(2004BA514A04)
关键词
电刺激
延迟冷却
嫩度
食用品质
剪切力值
牛肉
Electrical stimulation
Delay chilling
Tenderness
Eating quality
Shear force
Beef
