摘要
热鲜牛肉的品质中感官指标是决定消费者是否购买的重要因素。异质肉因其pH值较高,易引起微生物的生长繁殖导致货架期缩短。异质肉主要是PSE(pale,soft and exudative)和DFD(dark,firm and dry)肉。宰前因素被认为是影响异质肉产生的主要因素。异质肉的产生不仅受到宰前因素的影响且与宰后糖酵解速率有关,ATP水解速率、酶活性及磷酸化程度决定糖酵解速率的快慢,并在运输过程中会加剧分割肉的生化反应。本研究以热鲜分割牛肉为原料,选取海南岛内某公司从澳大利亚进口质量为(700±50)kg的安格斯肉牛80头,气动击晕屠宰,剔骨分割取背最长肌,运输挂式吊装,肉块间隙≥10 cm,长、短途运输,实验随机分为4组,每组10头;在空白组G(温控未运输组)和长、短途温控运输组A(6℃)、B(9℃)、C(12℃)、D(15℃)、E(18℃)和F(21℃)6种不同条件下,运输组(对应对照组)分别配送至目的地测定牛肉pH、温度以及感官等肉质指标。结果表明,热鲜牛肉在冷链长、短途运输中不同温控对热鲜牛肉的理化、感官指标具有一定影响。
In the quality of hot fresh beef,sensory index is the key point for consumers to decide whether to buy heterogeneous meat.Due to its high pH value,it is easy to cause the growth and reproduction of microorganisms and shorten the shelf life of heterogeneous meat.There are mainly two categories of heterogeneous meat:PSE(pale,soft and exudative)and DFD(dark,firm and dry).The factors before slaughter is considered to be the main factor affecting the occurrence of heterogeneous meat.The production of heterogeneous meat is not only affected by the factors before slaughter,but also related to the rate of glycolysis after slaughter.The rate of ATP hydrolysis and the degree of enzyme activity and phosphorylation determine the speed of glycolysis,and will increase the physiological reaction of meat cutting during transportation.In this study,80(700±50)kg Angus beef cattle imported from Australia by a company in Hainan Island were selected and slaughtered by pneumatic stun.The longissimus dorsi muscle was removed by bone removal.Transport hanging lifting,meat gap of 10 cm,long and short distance transportation,the experiment was randomly divided into 4 groups,10 heads in each group;In blank group G(temperature control without transportation group)and long and short distance temperature control transportation group A(6℃),B(9℃),C(12℃),D(15℃),E(18℃)and F(21℃)under six different conditions,transportation group(corresponding control group)were respectively sent to the destination to measure the beef pH temperature and sensory quality indexes.The results show that different temperature control of hot fresh beef has certain influence on the physical,chemical and sensory indexes of hot fresh beef during long-distance and short-distance transportation in the cold chain.
作者
练庆民
LIAN Qingmin(Hainan Hua’ao Animal Husbandry Co.,Ltd.,Chengmai 571900,China)
出处
《现代食品》
2021年第12期103-107,共5页
Modern Food
关键词
运输距离
热鲜牛肉
温度
异质肉
品质
transportation distance
hot fresh beef
temperature
heterogeneous meat
quality
