肉类研究2013，Vol.27Issue(3)：13-16,4.
不同质量等级延边黄牛肉成熟期间新鲜度的变化
Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening
摘要
Abstract
Freshness changes of different quality grades of beef during ripening were analyzed by determining physiochemical indicators including pH,color,TVB-N and TBARS.Ripening time had a significant impact on these four physiochemical indicators (P ＜ 0.05); similarly,different quality grades presented a significant influence on beef color (P ＜0.05).The pH,TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time.关键词
质量等级/延边黄牛/新鲜度Key words
quality grades/ Yanbian yellow cattle/ freshness分类
农业科技引用本文复制引用
羿庆燕,华晶忠,李官浩,董玉影,张建华,梁成云..不同质量等级延边黄牛肉成熟期间新鲜度的变化[J].肉类研究,2013,27(3):13-16,4.基金项目
吉林省科技厅科技发展计划项目(611010012) （611010012）
