| 不同日粮水平和成熟时间对牛肉质量的影响 |
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| 引用本文： | 黄明,周光宏,徐幸莲,林国庆.不同日粮水平和成熟时间对牛肉质量的影响[J].南京农业大学学报,2003,26(2):93-96. |
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| 作者姓名： | 黄明 周光宏 徐幸莲 林国庆 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
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| 基金项目： | 农业部跨越计划 (199912 )，高等学校博士点基金 (2 0 0 2 0 3 70 0 6) |
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| 摘 要： | 3组未去势公牛分别采用不同日粮水平饲养并按照标准的屠宰工艺屠宰，对具有代表性的牛肉切块(背最长肌、腰大肌、半膜肌、臀中肌、臂三头肌、半腱肌)的质量指标如滴水损失、pH值、颜色、蒸煮损失、剪切力等进行了测定。结果表明，低日粮水平下牛肉pH值偏高(P＜0．05)，除腰大肌、臀中肌、臂三头肌的剪切力差异显(P＜0．05)外，对其余各项指标的影响不显。成熟时间除了对牛肉的pH值无影响外，对其他各项指标均有显影响(P＜0．05)，随着成熟时间的延长，牛肉的滴水损失、蒸煮损失呈增加的趋势，而剪切力、颜色得分呈降低趋势。牛胴体主要分割切块对成熟时间的反应不尽相同。
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| 关 键 词： | 牛肉质量 日粮水平 成熟时间 肉牛 |
| 文章编号： | 1000-2030(2003)02-0093-04 |
| 修稿时间： | 2002年9月11日 |
Effects of different diet levels and aging time periods on beef quality |
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| HUANG Ming,ZHOU Guang hong ,XU Xing lian,LIN Guo qing.Effects of different diet levels and aging time periods on beef quality[J].Journal of Nanjing Agricultural University,2003,26(2):93-96. |
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| Authors: | HUANG Ming ZHOU Guang hong XU Xing lian LIN Guo qing |
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| Institution: | HUANG Ming,ZHOU Guang hong *,XU Xing lian,LIN Guo qing |
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| Abstract: | The quality of six major beef cuts( lingissimus dorsi,psoas major,semimembranosus,gluteus medius,triceps brachii and semitendinosus) produced by three groups of intact bulls finished with different diet levels and slaughted according to standard slaughting procedures was studied.The results showed that different finishing diet levels only had slight effects on beef quality indices except for pH value( P<0 05) and the shear force of psoas major,gluteus medius and triceps brachii(P<0 05) ,beef drip loss and cooking loss were increased( P <0 05),shear force and color score decreased significantly( P <0 05)with the aging time duration extended,and that different primal beef cuts responses to aging were not identical. |
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| Keywords: | diet level aging time beef quality |
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