中国牛业科学2025，Vol.51Issue(1)：23-26,4.
贮存温度及排酸时长对牛肉品质的影响
Study on the Effect of Different Storage Temperatures and Duration of Acid Removal on Beef Quality
摘要
Abstract
Six heads of western mixed cattle with consistent feeding management and weighing around 600 kg each were selected for slaughtering,and the effects of different storage temperatures and different acid removal time on the changes of beef quality were investigated.The results showed that:At different temperatures,the total number of bacteria showed an increasing trend with the prolongation of acid drain-age time.From the point of view of cooking loss,the optimal acid drainage temperature was 4 ℃,and the optimal acid drainage time was 24 h.In the pH test,the optimal acid drainage temperature was 4 ℃,and the optimal acid drainage time was 72 h.From the point of view of the value of volatile salty nitrogen,the optimal acid drainage temperature was 0 ℃.From the point of view of dripping loss,the optimal acid drain-age time was 48-72 h.In summary,under the condition of controlling the hygiene of the acid removal room during the slaughter process,the optimal effect of acid removal is 48-72 h at 4 ℃.关键词
排酸温度/排酸时间/牛肉品质Key words
acid removal temperature/acid removal time/beef quality分类
农业科技引用本文复制引用
李晓燕,何莉,侯兴才,张国莉,张开栋,朱建平..贮存温度及排酸时长对牛肉品质的影响[J].中国牛业科学,2025,51(1):23-26,4.基金项目
甘肃省科技计划项目-技术创新引导计划(23CXGH0024). （23CXGH0024）
