摘要
为分析延边黄牛肉品质的相关性,对贮藏期间不同部位延边黄牛肉pH值、表面颜色、滴水损失进行测定。结果表明:贮藏时间对不同部位延边黄牛肉品质影响显著(P<0.05),且随贮藏时间的延长,各部位肉品质下降。pH值、肉色及滴水损失之间相关性显著(P<0.01),p H值与红色度及黄色度呈显著负相关,与滴水损失呈正相关,相关系数分别为0.984、0.963、0.966。
Correlation analysis was carried out among quality attributes of beef samples from different parts of Yanbian yellow cattle by measuring the pH, surface color and dripping loss of beef during chilled storage. Results showed that storage time had a significant influence on beef quality （P 〈 0.05）, and beef quality of different carcass parts of Yanbian yellow cattle was deteriorated with the extension of storage time. The correlation of pH with surface color and dripping loss was significant （P 〈 0.05）. pH showed a negative correlation with redness and yellowness but a positive correlation with dripping loss, and the correlation coefficients were 0.984, 0.963 and 0.966 respectively.
出处
《肉类研究》
北大核心
2015年第1期10-13,共4页
Meat Research
关键词
贮藏
不同部位
延边黄牛肉
品质
相关性分析
storage
different carcass parts
Yanbian yellow cattle beef
quality
correlation analysis
