CAJ | 학술논문

为探讨两段式冷却对牛肉食用品质的影响,以20头杂交牛胴体(延边牛×西门塔尔牛)按试验设计进行两段式冷却(温度-13～-15℃、时间2 h,风速3 m/s,随后转入常规冷却间至24 h)和常规冷却处理(温度0～4℃、时间24 h)相比较,研究不同处理对牛肉食用品质的影响.表明:两段式冷却处理加快胴体温度下降速率,减缓pH值下降速率,显著降低胴体冷却质量损失,使肉的色泽鲜红,提高肉的剪切力,对背最长肌的保水性无影响.可以认为在肉牛屠宰加工流程中,单独采用两段式冷却处理能降低肉的嫩度,但随时间的增加,剪切力值会有所降低,建议应用时结合电刺激处理来同时改善肉的食用品质.
위탐토량단식냉각대우육식용품질적영향,이20두잡교우동체(연변우×서문탑이우)안시험설계진행량단식냉각(온도-13～-15℃、시간2 h,풍속3 m/s,수후전입상규냉각간지24 h)화상규냉각처리(온도0～4℃、시간24 h)상비교,연구불동처리대우육식용품질적영향.표명:량단식냉각처리가쾌동체온도하강속솔,감완pH치하강속솔,현저강저동체냉각질량손실,사육적색택선홍,제고육적전절력,대배최장기적보수성무영향.가이인위재육우도재가공류정중,단독채용량단식냉각처리능강저육적눈도,단수시간적증가,전절력치회유소강저,건의응용시결합전자격처리래동시개선육적식용품질.
The objective was to study the effect of two-stage chilling on eating quality of beef. Twenty crossbred cattle were selected (Yanbian cattle X Simmental cattle) to study the effect of two-stage chilling (TC -13--15℃ for 2 h, air velocity of 3 m/s, then changed into conventional chilling till 24 h) and conventional chilling (CC 0-4℃ for 24 h) on eating quality value of beef. The test results showed: Two-stage chilling increased the rate of the carcass temperature drop, decreased the rate of pH value drop, decreased evaporative loss of carcasses, helped to improve the color of beef, and increased shear stress, but had no significant effect on water holding capacity of beef, In the cattle slaughter process, the separate two-stage chilling treatment could decrease the tenderness of meat. With the increase of aging time, shear stress value would decrease. Electrical stimulation treatment should be combined with two-stage chilling to improve the eating quality of meat.