不同包装方式对贮藏牛肉食用品质的影响

Effect of different packaging on the eating quality of beef during storage

摘要: 实验以延边黄牛腿肉为实验对象,采取托盘包装、真空包装和热收缩包装,(4±1)℃冷藏,通过检测蒸煮损失、pH、剪切力、表面颜色,研究不同包装方式对贮藏期间牛肉品质的影响。实验结果表明:贮藏时间和包装方式对延边黄牛肉品质影响显著(p<0.05),真空包装牛肉的pH上升速率较慢,表面颜色的稳定性好,真空包装保鲜效果最好,保质期可达21d,热收缩膜包装的牛肉保鲜效果次之,保质期为18d,而托盘包装的牛肉保质期仅为12d。

Abstract: The aim was to investigate the influence of different packages on the quality of yanbian yellow cattle beef during storage. In this experiment Yanbian yellow cattle leg meat was packaged with pallet package,vacuum package,heat shrink package and stored at(4±1)℃. The cooking loss,pH,share force,surface color were analyzed. The results showed that:storage time and package method had significant effect on the quality of yanbian yellow cattle beef(p<0.05). Vacuum package samples pH increased slower and the surface color was stability,shelf life could be up to 21 d. The storage effectiveness of vacuum package was the best. Heat shrink package was followed by,its shelf life was 18 d. But the shelf life of the samples with pallet package was only 12 d.