食品科学2012，Vol.33Issue(16)：302-307,6.
不同贮藏温度黑牛肉品质变化规律研究
Quality Change of Black Beef under Different Storage Temperatures
摘要
Abstract
Dynamic characteristics of two commercial brands （Meihao and Gaojin） of black beef stored at 0 - 4 ℃ and 7 - 11 ℃ were investigated by determining sensory quality, pH, water content, color, texture, bacterial count and coliform number every 10 d during a storage period of 60 d. The results showed that the sensory quality of both brands of black beef revealed a declining trend, but the pH did not exhibit an obvious reduction. On the other hand, both brands revealed opposite change trends in water content; water content in Meihao black beef revealed an increasing trend, while Gaojin exhibited a declining trend. A similar change trend in color was observed, whereas the textural structure changed in an opposite manner, which may be related to water content. Although the number of colony-forming units revealed slow growth, it still did not exceed the hygiene standard. The above findings suggest that low temperature （0--4 ~C） is more conducive to maintaining the stability and safety of black beef.关键词
贮藏温度/黑牛肉/品质变化Key words
storage temperature/black beef/quality change分类
轻工纺织引用本文复制引用
袁先群,贺稚非,李洪军,蒋丽施,李燕利,姚艳玲..不同贮藏温度黑牛肉品质变化规律研究[J].食品科学,2012,33(16):302-307,6.基金项目
国家公益性行业（农业）科研专项 （）
三峡库区优质肉牛安全生产关键技术集成与示范项目 （）
