畜牧与饲料科学Issue(7)：84-86,3.
牛肉保存过程中总挥发性盐基氮变化规律的探索
Investigation on the Change Patten of Total Volatile Basic Nitrogen in Beef During Storage
摘要
Abstract
Carcass at 24 h after slaughter were divided into 2 groups and stored at cutting and deboning room and acid discharge room respectively,and then the content of total volatile basic nitrogen（TVB-N） in beef samples was determined every 12 h. Results showed that the content of TVB-N increased with the increase of storage time,and there was obvious difference in TVB-N under different storage conditions,among them the TVB-N of beef stored at cutting and deboning room was obviously higher than that at acid discharge room. The beef stored at cutting and deboning room for 60 h exceeded the standard（15 mg/100 g） ,while that stored at acid discharge room for 108 h exceeded the standard.关键词
胴体/挥发性盐基氮/牛肉保存/牛肉Key words
carcass/total volatile basic nitrogen/beef storage/beef分类
轻工纺织引用本文复制引用
王志琴,姚刚,张晓红,房淑君,孙磊,黎春,许明..牛肉保存过程中总挥发性盐基氮变化规律的探索[J].畜牧与饲料科学,2011,(7):84-86,3.基金项目
新疆维吾尔自治区“十一五”科技重大专项 （）
