摘要
为了研究热处理对牦牛肉感官品质的影响,分别对牦牛肉加热至中心温度50、60、70、80、90℃,然后对不同温度处理的牦牛肉进行感官评价。结果表明,随着处理温度的增加,牦牛肉的感官品质呈现先上升后下降的趋势。正交试验结果表明,当肉块长×宽×高为6cm×4.5cm×3.5cm时,在75℃条件下加热120min,牦牛肉的感官品质较好。
In order to investigate the effect of heating treatment on sensory quality of yak meat, yak meat were evaluated by they were subjected to heating treatment at 50, 60, 70, 80, 90℃, respectively. The resulted indicated that with the increased of temperature, the sensory quality of yak meat increased at firs4 then decreased. The orthogonal experimental design indicated that the sensory quality of product is better under the size of yak meat is 6cm×4cm×3.Scm ,and heating 120min at 75 00.
出处
《青海畜牧兽医杂志》
2015年第5期11-12,共2页
Chinese Qinghai Journal of Animal and Veterinary Sciences
关键词
牦牛肉
热处理
正交试验
感官品质
Yak meat
Heating treatment
Orthogonal experimental design
Sensory quality
