| 肉牛宰前体表温度和牛肉pH值间关系的研究 |
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| 引用本文： | 王艳梅,;张校铷,;鞠贵春,;张爱武,;刘忠军.肉牛宰前体表温度和牛肉pH值间关系的研究[J].经济动物学报,2014(4):221-223. |
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| 作者姓名： | 王艳梅 ;张校铷 ;鞠贵春 ;张爱武 ;刘忠军 |
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| 作者单位： | [1]吉林省中韩动物科学研究院,长春130600; [2]吉林农业大学中药材学院,长春130118 |
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| 基金项目： | 吉林省科技发展计划项目（20120759） |
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| 摘 要： | 用红外成像仪对60头肉牛屠宰前的体表温度进行测量,并对新鲜牛肉样品的肌糖元含量进行分析,将测试结果与排酸后的pH进行比较,结果表明:产生高pH肉的肉牛在屠宰前体温明显偏高(χ2χ20.05),而肌糖元含量偏低,但未达到统计学显著水平(P0.05)。
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| 关 键 词： | 体表温度 最终pH值 牛肉 |
Relationship between Surface Temperature of Beef Cattle and Postmortem pH of Beef |
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| Institution: | WANG Yan-mei,ZHANG Xiao-ru,JU Gui-chun,ZHANG Ai-wu,LIU Zhong-jun(1.Jilin Provincial Sino-Korean Animal Institute, Changchun 130600, China; 2. Chinese Medicinal Material College, Jilin Agricultural University, Changchun 130118, China) |
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| Abstract: | Body surface temperatures of 60 beef cattle before slaughtering were measured using infrared image camera and the glycogen content in the muscle soon after slaughter was analyzed,The values were compared with ultimate p H of beef,The results showed that animals produced high p H meat had higher body temperature（ χ^2〉χ^20. 05） and lower glycogen content numerically（ P〉0. 05）. |
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| Keywords: | body surface temperature ultimate p H beef |
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