新疆农业科学2011，Vol.48Issue(6)：1120-1124,5.
不同保存温度下牛肉新鲜度变化规律的研究
The Changes of Beef Freshness at Different Storage Temperatures
摘要
Abstract
[Objective]The present study was to investigate the changes of beef freshness at different storage temperatures. [Method]Fresh beef samples taken from a slaughter house were randomly divided into two groups,which were stored at the room temperature and in a refrigerator at 4℃ respectively, and the TVB - N, pH and the total number of bacterial colony were measured. [ Result]The result showed that the freshness varied with different temperatures; the higher the temperature, the faster the TVB - N changed, the shorter time for pH increased and the more numbers of bacteria there would be, thus resulting in faster deterioration of beef. [ Conclusion] The beef stored at 4℃ can remain fresh for 4 days, indicating- a longer shelf life.关键词
牛肉/挥发性盐基氮/pH值/菌落总数Key words
beef/ total volatile basic - nitrogen/ pH/ aerobic plate count分类
农业科技引用本文复制引用
王志琴,孙磊,姚刚,张晓红,徐晶,王磊,宋曦,张扬..不同保存温度下牛肉新鲜度变化规律的研究[J].新疆农业科学,2011,48(6):1120-1124,5.基金项目
新疆维吾尔自治区"十一五"科技重大专项(200731135) （200731135）
基础兽医学自治区重点学科 （）
