【摘要】 对宰后8h的牛肉分别注射200、250、300mmol／LCaCl2溶液(注射量为肉重的3％),然后将处理样品在4℃下分别腌制12h、24h、48h,通过对其剪切力值的测定,研究注射氯化钙及腌制时间对牛肉嫩度的影响。结果表明,与未注CaCl2溶液组相比,注射CaCl2溶液组牛肉嫩度显著提高(P<0.05),但不同水平CaCl2溶液处理之间牛肉嫩度差异不显著(P>005);不同腌制时间对牛肉嫩度的影响差异不显著(P>0.05)。综合分析,200mmol/L的CaCl2溶液处理浓度、48h的腌制时间改善牛肉的嫩度是可行的。更多还原

【Abstract】 The objectives of this study were to determine:1) the effectiveness of calcium chloride when injected later than 8-hour postmortem; 2) the effect of extended postinjection aging time. The different pieces of beef were respectively injected with 3% 200mmol/L, 250mmol/L and 300mmol/L calcium chloride solution by weight. Samples were aged in a 4℃ refrigerator then sampled for shear force analysis at 12 , 24 or 48h after injection.Result shows that calcium chloride injection improved beef tenderness significantly than control (P<0.05), but there was no difference between any two calcium chloride treatments (P> 0.05); post injection aging time had no significant effect on beef tenderness. Therefore, an injection of 3% 200mmol/L calcium chloride solution by weight and aging for 48h after injection can be applied to improve the beef tenderness.更多还原