食品工业科技Issue(8)：361-363,367,4.
成熟期间不同部位延边黄牛肉新鲜度变化的比较研究
Research on freshness degree of Yanbian yellow cattle in different spot
摘要
Abstract
Using castrates 30 age of Yanbian yellow cattle as materal,three spots meat of outside the keel,the rib row and the shank meat were vacuum packaged and stored in the refrigerator under（3±1）℃.Taking the pH value,TVB-N value,superficial color,colony total as evaluating indicators,freshness degree of Yanbian yellow cattle chilled meat in different spot was researched.The results showed that the rib row of deterioration speed were the quickest one,guarantee period may achieve 18d,the storage life might achieve 20 ~ 22d.Next was outside the keel,guarantees period to be longest might achieve 20 ~ 22d,the storage life might achieve 24d.The shank meat deterioration speed was the slowest,guarantees period might achieve 22 ~ 24d,the storage life might achieve 26d.关键词
延边黄牛/不同部位/新鲜度/成熟Key words
yanbian yellow cattle/different spot/freshness/aging分类
轻工纺织引用本文复制引用
刘笑笑,华晶忠,李树锦,王海丽,羿庆燕,梁成云..成熟期间不同部位延边黄牛肉新鲜度变化的比较研究[J].食品工业科技,2011,(8):361-363,367,4.基金项目
延边大学研究生科研项目[延大研科合字（2009）第70号] （）
延边朝鲜族自治州科技发展计划项目 （）
