摘要
用红外成像仪对60头肉牛屠宰前的体表温度进行测量,并对新鲜牛肉样品的肌糖元含量进行分析,将测试结果与排酸后的pH进行比较,结果表明:产生高pH肉的肉牛在屠宰前体温明显偏高(χ2>χ20.05),而肌糖元含量偏低,但未达到统计学显著水平(P>0.05)。
Body surface temperatures of 60 beef cattle before slaughtering were measured using infrared image camera and the glycogen content in the muscle soon after slaughter was analyzed,The values were compared with ultimate p H of beef,The results showed that animals produced high p H meat had higher body temperature（ χ^2〉χ^20. 05） and lower glycogen content numerically（ P〉0. 05）.
出处
《经济动物学报》
CAS
2014年第4期221-223,227,共4页
Journal of Economic Animal
基金
吉林省科技发展计划项目(20120759)
关键词
体表温度
最终pH值
牛肉
body surface temperature
ultimate p H
beef
