高压处理技术在牛肉嫩化中的应用研究

【作者】 刘熙； 武军； 胡铁军； 赵红霞； 张守勤； 王利；

【机构】 中国人民解放军军需大学； 吉林大学；

【摘要】 本研究随机选取4头年龄在2～3岁、体重约为500kg的西门塔尔公牛,宰杀后取半腱肌分别在100、200和300MPa三个水平接受2、6和10min高压处理,用来观察高压对牛肉嫩度的影响。结果表明,高压处理对牛肉的感官综合指标、SF值和肌组织的形态结构产生了明显影响,而且随着压力的增大和加压时间的延长,影响也愈大。就提高牛肉嫩度而言,最佳高压处理条件为300MPa、2min。更多还原

【Abstract】 To investigate the effect of high-pressure processing technology on the tenderness of cattle muscle, four simmental bulls of 2-3 year-old, 500kg gross weight were chosen ramdomly. Semitendinosus was treated respectively by high-pressure at 100, 200 and 300MPa for 2, 6 and 10min after slaughter. The results showed that there was a significant effect on the synthetical index of sensory, SP values and structure of cattle musle and the effect was directly proportional to the pressure and time. The optimum condition of technology by high-pressure for tenderization was 300MPa, 2min.更多还原