【摘要】 分别在4,6,8,10,12℃条件下模拟运输牦牛肉4h,研究运输温度对牦牛肉汁液流失、蒸煮损失、肉色、剪切力、挥发性盐基氮和菌落总数的影响,并分析运输温度与各指标之间的相关性。结果表明:随着运输温度的升高,牦牛肉的汁液流失、蒸煮损失、挥发性盐基氮和菌落总数显著增大(P<0.05);剪切力值显著下降(P<0.05);肉色差异不显著(P>0.05);相关性分析表明,除a*值外,运输温度与汁液流失、蒸煮损失、L~*值、剪切力、挥发性盐基氮和菌落总数均显著相关(P<0.05)。总体来看,运输温度升高会使牦牛肉的品质下降,但在牦牛肉的运输中减少温度波动可最大限度地保持牦牛肉的品质。更多还原

【Abstract】 Drip loss,cooking loss,Color,shear force,total volatile basic nitrogen,and total bacterial count of yak meat were measured after being transported at 4,6,8,10,12℃for 4hours,respectively,and the correlation of transport temperature and quality were also analyzed.Results:with the increase of transport temperature,drip loss,cooking loss,total volatile basic nitrogen,and total bacterial count of yak meat significantly increased(P<0.05);shear force of yak meat significantly decreased(P<0.05);the color of yak meat had no significant difference(P>0.05).Correlation analysis indicated that there were significantly correlation of transport temperature with drip loss,cooking loss,L~*value,shear force,total volatile basic nitrogen,and total bacterial count(P<0.05).In summary,the yak meat quality decreased with the transport temperature increase,but yak meat quality could be kept by reduce temperature fluctuation in transport.更多还原