摘要
通过检测分析清真屠宰后牛肉排酸后的pH值、压力失水率、肌肉色泽、大理石花纹、嫩度、微生物等指标,同时与普通非清真屠宰牛肉品质的检测结果做对比,分析评价清真屠宰工艺对牛肉品质的影响。结果显示,与普通非清真屠宰牛肉相比,清真屠宰牛肉在排酸成熟后pH值偏高(P<0.05),色泽L*值a*值升高(P<0.05),b*值降低(P<0.05),剪切力偏低(P<0.05),压力失水率偏低(P<0.05)。微生物检测结果中,细菌总数较低(P<0.05),大肠杆菌检出率较低,沙门氏菌检出率无明显变化,两者差异显著。与非清真屠宰牛肉相比,清真屠宰牛肉的色泽、嫩度和系水力较好,微生物污染程度得到改善,表明清真屠宰工艺能显著改善牛肉品质和食用卫生质量。
Through the analysis on pH, pressure loss of water, muscle color, marbling, tenderness, microbiological of Halal slaughter beef, and detection of common beef quality were compared to evaluation on the effect of Halal slaughter process on beef quality. The results showed that： Compared with common slaughtered beef, Halal beef slaughter had a higher pH value（P〈0.05）, L＊, a＊ values increased （P〈0.05）, and b＊ values decreased（P〈0.05）, the shear stress and pressure filtration rate was lower（P〈0.05）. In the microbiological test, the total number of bacteria and Escherichia coli in Halal beef was lower （P〈0.05）, they were significantly different. Neither of them detected Salmonella. Compared with common slaughtered beef, Halal slaughter beef had good color, tenderness and WHC, the level of microbial contamination had been improved, that process could significantly improve the beef quality.
出处
《食品科技》
CAS
北大核心
2017年第7期113-117,共5页
Food Science and Technology
基金
云南省科技惠民计划项目(2014RE023)
关键词
清真屠宰工艺
牛肉品质
影响机制
Halal slaughtering process
beef quality
influence mechanism
