【摘要】 该研究通过电刺激电压和电刺激时间的单因素试验 ,获得了电刺激电压和电刺激时间的有效作用值 ,然后应用饱和 - D最优设计优选了获得最佳样品嫩度的刺激参数组合。经过试验证实 ,运用研究所获得的最佳参数组合对牛胴体进行电刺激可以降低牛肉的剪切力值 3 6%。更多还原

【Abstract】 The effects of time and voltage of electrical stimulation on post slaughtered beef pH value and shear force value were significant. Through single factor experiments and statistical analysis, better parameters were obtained. By applying saturation D optimum design, two regression equations were established. Through F test, the result is F>F 0.05 which can verify that these two equations are reasonable, and further analysis of the two equations revealed that voltage and duration of electrical stimulation have synthetic effect and the optimal codes of stimulation parameters are 1, 1.Using the optimum parameters, results showed that carcass electrical stimulation can quicken beef’s pH value decline which could reach 6.0 in advance by 12 h as compared with the control, accelerate beef ripening and improve beef tenderness which were increased by 25%, 33%, 36% and 36% when it is ripened for 2,3,4,7 days respectively.更多还原