畜牧兽医杂志2026，Vol.45Issue(4)：49-54,6.DOI:10.7606/j.issn.1004-6704.2026.04.009
不同部位牛肉pH和色泽变化规律的研究
Variation Patterns of pH Value and Color in Different Beef Cuts
摘要
Abstract
To clarify the variation patterns of pH value and meat color in different beef cuts,five cuts(longissimus dorsi,striploin,knuckle,eye round,and infraspinatus)were selected,trimmed,and stored in a refrigerator at 4℃for 168 h.The pH value and meat color were measured at 0 h,1 h,3 h,6 h,12 h,24 h,36 h,48 h,60 h,72 h,96 h,120 h,144 h,and 168 h.The re-sults showed significant differences in pH value among different beef cuts(P<0.05).For the same cut,the pH value showed a trend of decreasing initially and then increasing during cold storage,with significant differences(P<0.05).Significant differ-ences were also observed in L*,a*,and b* values among different beef cuts(P<0.05).For the same cut,L* and b* values ex-hibited a trend of first increasing and then decreasing during cold storage,with significant differences(P<0.05).The a* value of longissimus dorsi,knuckle,and striploin showed a trend of first increasing and then decreasing,with significant differences(P<0.05),while the a* value of eye round and Infraspinatus showed a gradual increasing trend,with significant differences(P<0.05).In conclusion,there were differences in pH value and meat color among different beef cuts,and both pH value and meat color changed significantly during 168 h of cold stor-age.The optimal storage times for longissimus dorsi,knuck-le,striploin,eye round,and infraspinatus were 48 h,24-36 h,60-72 h,72 h,and 36-48 h,respectively.关键词
牛肉/不同部位/pH/肉色/变化规律Key words
beef/different cuts/pH/meat color/variation pat-terns分类
农业科技引用本文复制引用
吴平,张博瑞,杨荣富,黄柏霖,张子辉,宋家旺,张华琦,桂干北,曾泽..不同部位牛肉pH和色泽变化规律的研究[J].畜牧兽医杂志,2026,45(4):49-54,6.基金项目
铜仁市科技计划项目(铜市科研[2022]70号) （铜市科研[2022]70号）
国家民委中兽药重点开放实验室项目([2021]007) （[2021]007）
