摘要
为了更快捷地甄选高品质牛肉,通过测定排酸24~48h育肥公牛和淘汰母牛部位肉的色差,探索用牛肉颜色预测牛肉嫩度的方法。实验表明,公牛和母牛的肉色及嫩度差异显著（p〈0.05）。公牛和母牛以及公牛前、中、后躯的预测模型均显著（p〈0.05）。各模型经过24个部位肉验证,所得剪切力值与实测值差异不显著（p〈0.05）,说明各模型在嫩度预测上具有较高的参考价值。
For quickly selection of high-quality beef,colors of fattened bull and culling cow cuts which had been aged for 24 hours to 48 hours were measured by colorimeter.The results show that the differences of meat colors and tenderness between bull and cow were significant（p0.05）.Each forecasting model was significant.24 beef cuts were used to test the forecasting models,there are no significant differences between forecasting values and measured ones（p0.05）.The results show that each model has high reference value in forecasting beef tenderness.
出处
《食品科技》
CAS
北大核心
2011年第1期76-79,共4页
Food Science and Technology
基金
现代农业产业技术体系肉牛体系建设专项资金项目
关键词
牛肉颜色
嫩度
预测模型
beef color
tenderness
forecasting model
