畜牧兽医学报2011，Vol.42Issue(3)：375-380,6.
冻融对早胜牛肉品质及微细结构的影响
Effects of Freezing-thawing on Muscle Quality and Microstructure of Zaosheng Cattle Meat
摘要
Abstract
In order to study the effects of repetitive freezing-thawing on beef quality, 2. 0-2. 5 years old bullock Zaosheng cattle were selected, longissimus dorsi (LD) were collected and cut into 6 samples randomly, weighted and vacuum packed and repetitively freezing-thawing different times, then thawing loss (TL) , cooking loss (CL) , water loss(WL) , shear force(SF) , pH and microstructure were studied. The results showed that compared with fresh beef, repetitive freezing-thawing significantly increased the TL and CL; WL were increased significantly after freezing-thawing once; SF were significantly increased when freezing-thawing twice and then decreased; Freezing-thawing increased the spaee between muscle fiber, confused fiber bundles, and shortened sarcomere, vacuolated structure formation in the mitochondria, blurred even disappeared Z disc. The results demonstrated that repetitive freezingthawing seriously damaged the structure of beef and declined the muscle quality of Zaosheng cattle.关键词
反复冻融/早胜牛/肉品质分类
农业科技引用本文复制引用
阿依木古丽,蔡勇,陈士恩,申晓荣..冻融对早胜牛肉品质及微细结构的影响[J].畜牧兽医学报,2011,42(3):375-380,6.基金项目
校地合作项目(H2008-11) （H2008-11）
