CAJ | 학술논문

以清真冷鲜雪花肉牛的背最长肌为原料，在单因素实验的基础上，采用响应面分析法，研究了二段式快速冷却工艺对清真冷鲜雪花牛肉品质和货架期的影响，优化了二段式快速冷却工艺的参数，实验结果表明：二段式快速冷却工艺在温度－14℃，风速3m／ s，冷却时间3h 时，可以延缓胴体肉 pH 值的下降，有效减少牛肉中的优势腐败菌假单胞菌菌落总数，延长清真冷鲜雪花牛肉的货架期。
이청진랭선설화육우적배최장기위원료，재단인소실험적기출상，채용향응면분석법，연구료이단식쾌속냉각공예대청진랭선설화우육품질화화가기적영향，우화료이단식쾌속냉각공예적삼수，실험결과표명：이단식쾌속냉각공예재온도－14℃，풍속3m／ s，냉각시간3h 시，가이연완동체육 pH 치적하강，유효감소우육중적우세부패균가단포균균락총수，연장청진랭선설화우육적화가기。
The longissimus dorsi of Halal chilled snow beef was taken as the raw material. Based on single factor experiment results, the effects of two stage rapid cooling technology on the Halal chilled snow beef quality and its shelf life were studied by response surface analysis method. And the parameters of the two - stage rapid cooling process were optimized. The results showed that two - stage rapid cooling process under the temperature of - 14℃, wind speed 3m/ s and cooling time 3h could slow down the pH decline of the meat. And it could reduce the total number of dominant spoilage bacteria Pseudomonas col?ony in beef effectively and extend the shelf life of halal chilled snow beef.