摘要
通过对牛肉施加不同的压力和不同时间的处理 ,分析测定牛肉在宰后理化指标的变化。研究了高压处理对牛肉感官品质的影响。结果表明在室温下用 2 50MPa的压力处理宰后热剔骨 (6h以内 )真空包装的牛肉 1 0min ,0～ 4℃冷藏条件下贮存 2～ 3d,可获得理想嫩度的牛肉。处理可缩短牛肉的宰后成熟时间 。
High pressures were applied to beef post-mortem muscle to investigate the effects of pressurization on characteristics of beef skeletal muscle.From the result,it was suggested that a high pressure of 250 MPa was applied to pre-rigor muscle(in 6 hr post-slaughter)packaged in pouches under vacuum for 10 mins at room temperature and the muscle were held at 0-4 ℃ for 2-3 days,which caused tenderization,reduced condition time and extended refrigerated storage life.
出处
《食品与机械》
CSCD
2001年第4期23-25,共3页
Food and Machinery
关键词
牛肉
高压嫩化
品质
High-pressure Tenderization Beer
