摘要
为研究甘南地方牦牛肉品质对甘南牦牛肉成熟过程中剪切力和Calpains活性的变化规律进行测定与分析,结果表明:牦牛肉在排酸嫩化过程中剪切力、钙激活酶呈现规律性变化,刚宰后到宰后第2天剪切力逐渐上升到最大值6.14kg,之后逐渐降低,宰后第4d降至4.82kg。宰后当天即开始排酸,第3～4d基本完成酸成熟过程,第1～9d钙激活酶光密度值由不足0.1逐渐提升到近0.7,说明整个成熟过程钙激酶的活性呈现下降的趋势。
A study was conducted to determine and analyze change regulation of shear force and Calpains in Gannan yak meat maturation. The results indicated that regular change in yak meat tenderizing process on shear force and Calpains,ejecting acid was done on the very day after slaughtering,it complete after 3 to 4 days.
出处
《畜牧兽医杂志》
2013年第1期31-32,共2页
Journal of Animal Science and Veterinary Medicine
关键词
甘南牦牛肉
成熟
剪切力
钙激活酶
变化规律
Gannan yak meat
maturation
shear force
Calpains
change regulation
