中国食品学报2017，Vol.17Issue(3)：177-185,9.DOI:10.16429/j.1009-7848.2017.03.022
电刺激和成熟对冷热剔骨牦牛肉品质的影响
Effect of Electrical Stimulation and Ageing on Eating Quality of Cold-and Hot-boned Yak Meat
摘要
Abstract
In order to evaluate the effect of electrical stimulation and ageing on eating quality of cold-and hot-boned yak meat,18 Ganan yak were selected and randomly divided into two groups (ES and NES).The left carcasses were excised to hot boning (HB) and the right carcasses were deboned after 3 days aging in 0-4 ℃ chiller (CB).During the 21 day ageing time,eating quality (pH,Warner-Bratzler shear force,pressing loss,cooking loss and color L*,a* and b*) of yak m.longissimus were detected.The results show that the rate temperature decline of hot boned m.longissimus was faster than cold boned during the first nine hours (P＜ 0.05).The WBSF values of hot boned yak meat were significant higher than cold boned yak meat at 1,2,3,and 14 day postmortem (P＜0.05).Pressing loss of hot boned yak meat was significant higher than that of cold boned yak meat at 0,1,2 and 3 day postmortem (P＜0.05).Electrical stimulation can increase the rate of pH decline (P＜0.05).The WBSF values of ES group were significant low-er than NES group at 1,2,3,and 14 day postmortem (P＜0.05).Aging had significant effect on WBSF,pressing loss,cooking loss and color (L*,a* and b*;P＜0.05).As the aging time increasing,the WBSF values and cooking loss of yak meat in four groups decreased (P ＜ 0.05).But color parameters L*,a* and b* increased with the increasing of aging time (P＜ 0.05).In conclusion,low-voltage combined with aging can significant improve the tenderness of hot-boned yak meat and broaden the cooking methods of yak meat.This was useful for the development of yak meat industry.关键词
低压电刺激/热剔骨/成熟/甘南牦牛/品质Key words
electrical stimulation/hot boning/aging/Gannan yak/eating quality引用本文复制引用
郎玉苗,张睿,谢鹏,李海鹏,罗欣,孙宝忠..电刺激和成熟对冷热剔骨牦牛肉品质的影响[J].中国食品学报,2017,17(3):177-185,9.基金项目
公益性行业(农业)科研专项(201203009) （农业）
国家自然科学基金项目(31440069) （31440069）
