食品与机械2017，Vol.33Issue(6)：143-146,4.DOI:10.13652/j.issn.1003-5788.2017.06.029
运输温度对牦牛肉品质的影响及其相关性分析
Quality changes and correlation of yak meat under transport temperature
摘要
Abstract
Drip loss, cooking loss, Color, shear force, total volatile basic nitrogen, and total bacterial count of yak meat were measured after being transported at 4, 6, 8, 10, 12 ℃ for 4 hours, respectively, and the correlation of transport temperature and quality were also analyzed.Results: with the increase of transport temperature, drip loss, cooking loss, total volatile basic nitrogen, and total bacterial count of yak meat significantly increased (P<0.05);shear force of yak meat significantly decreased (P<0.05);the color of yak meat had no significant difference(P>0.05).Correlation analysis indicated that there were significantly correlation of transport temperature with drip loss, cooking loss, L* value, shear force, total volatile basic nitrogen, and total bacterial count (P<0.05).In summary, the yak meat quality decreased with the transport temperature increase, but yak meat quality could be kept by reduce temperature fluctuation in transport.关键词
牦牛肉/运输温度/品质/相关性Key words
yak meat/transport temperature/quality/correlation引用本文复制引用
李升升,靳义超,闫忠心..运输温度对牦牛肉品质的影响及其相关性分析[J].食品与机械,2017,33(6):143-146,4.基金项目
农业部公益性行业(农业)专项资助(编号:201303083) （农业）
藏牦牛品质杂交利用及特色产品开发技术研究资助(编号:2014-HZ-806) （编号:2014-HZ-806）
