高压静电技术二次成熟牛肉效果研究

本试验选取6具肉牛胴体采用配对试验设计,通过带有高压静电(HVEF)装置的冰箱和普通冰箱二次成熟牛外脊部位肉样,研究高压静电二次成熟牛肉对牛肉品质的影响。结果表明,高压静电组较常规处理组肉色鲜红,二次成熟48h、72h、96h肉色值L*均显著高于常规处理组(P<0.05),a*值均显著低于常规处理组(P<0.05);两组在24h、48h、72h、96h测定的pH值差异不显著(P>0.05);失水率较常规处理组牛肉低15.56%,在48h、72h、96h时两组均差异显著(P<0.05);熟肉率较常规处理组提高1.07%,成熟24h、48h、72h、96h四个阶段,两组之间熟肉率差异均不显著(P>0.05);剪切力值较常规处理组低6.24%,在24h时两组差异不显著(P>0.05),48h、72h两组差异极显著(P<0.01),成熟96h两组差异显著(P<0.05)。综上,高压静电对分割后的牛肉在0~4℃条件下二次成熟具有改善作用。

Study on the Double Ripening Effect of High Voltage Static Electricity in Beef Quality

Six beef cattle were used in this study to investigate the effect of High-voltage electrostatic field （HVEF） on double ripening in beef quality according to paired experimental design. The meat color of the HVEF treatments were flesher than the traditional treatments, and the L＊ of double ripening （48h,72h,96h） were higher and a＊ value were lower than the traditional treatments （P〈0.05）. There was no significant difference between two groups of pH at 24h,48h,72h,96h（P〉O.05）. The losing water rate was 15.56% lower compared with the traditional treatments, and the two groups were not significant difference at 24h, but there was significant difference at 48h,72h, 96h（P〈 0.05）. The cooked meat rate increased by 1.07% compared to the traditional treatments, and there was no significant difference（P〉0.05） between two groups in the four stages of ripening（24h,48h,72h,96h）. The shear force was 6.24% lower compared with traditional treatments, and the two groups were not significant difference at 24h（P〉0.05）, but there was significant difference at 48h,72h（P〈0.05）, obviously different at 96h（P〈0.01）. These results indicated that the HVEF had significant effect on the beef which was divided in the process of double ripening at 0-4℃.