Study on the variation of fresh beef quality under different storage temperature conditions

doi:10.6048/j.issn.1001-4330.2024.09.029

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (9): 2323-2329.DOI: 10.6048/j.issn.1001-4330.2024.09.029

• Plant Protection·Microbes·Animal Husbandry Veterinarian·Soil Fertilizer • Previous Articles Next Articles

Study on the variation of fresh beef quality under different storage temperature conditions

QIAO Yajie¹(), FU Huixin¹, QIAO Xue¹, MENG Xintao², ZHANG Ting²(), PAN Yan²()

1. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2. Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences / Research Center of Main Agricultural Products Processing Engineering in Xinjiang / Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Urumqi 830091, China

Received:2024-02-02 Online:2024-09-20 Published:2024-10-09
Correspondence author: ZHANG Ting, PAN Yan
Supported by:
Major Science and Technology Special Project of Xinjiang Uygur Autonomous Region“Integration and Demonstration of Key Technologies for Precision Feeding, Storage, Preservation and Comprehensive Utilization of Beef Cattle”(2021A02003-4)

不同贮藏温度条件下鲜牛肉品质的变化规律

乔雅洁¹(), 付慧鑫¹, 乔雪¹, 孟新涛², 张婷²(), 潘俨²()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830091
2.新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心/新疆农产品加工与保鲜重点实验室,乌鲁木齐 830091

通讯作者: 张婷,潘俨
作者简介:乔雅洁(1999-),女,新疆昌吉人,硕士研究生,研究方向为农产品贮运保鲜,(E-mail)1546814557@qq.com
基金资助:
新疆维吾尔自治区重大科技专项“肉牛精准饲喂及贮运保鲜与综合利用关键技术集成与示范”(2021A02003-4)

Abstract

Abstract:

【Objective】 To clarify the rule of fresh beef quality change under different storage temperature conditions in order to provide scientific basis for the quality control of fresh beef in production. 【Methods】 The longest dorsal muscles of fresh beef were used as the test material, and stored at 0, 5, 10, 15, 20 and 25℃, and then the quality changes of fresh beef were regularly measured and analyzed according to their quality change characteristics, finally, the quality change rule of fresh beef during storage at different temperatures was discussed. 【Results】 Temperature had a certain influence on the quality index and microorganisms of fresh beef during storage, and the quality of fresh beef varied under different storage temperature conditions. The lower the temperature, the smaller the juice loss rate and pH value of fresh beef, the better the meat color was maintained, the greater the shear force, the slower the rise rate of volatile salt-based nitrogen (TVB-N), and the smaller the total number of colonies, which was conducive to the storage of fresh beef. The storage time of fresh beef at 25, 20, 15, 10, 5 and 0℃ was 22, 30, 72, 108, 144 and 384 h, respectively. 【Conclusion】 0-15℃ Low-temperature storage enables the storage time of fresh beef to reach 3-16 d, which is conducive to maintaining the edible quality of fresh beef.

Key words: fresh beef; storage temperature; quality indicators; microbiological indicators

摘要：

【目的】研究不同贮藏温度条件下鲜牛肉品质的变化规律,为生产中鲜牛肉品质调控提供科学依据。【方法】以新鲜牛肉背最长肌为试材,将其分别置于 0、5、10、15、20和25℃条件下贮藏,分别根据其品质变化特点定期测定,分析鲜牛肉在不同温度贮藏过程中品质变化规律。【结果】温度对鲜牛肉贮藏过程中的品质指标及微生物有一定的影响,不同贮藏温度条件下鲜牛肉品质变化规律不同。温度越低,鲜牛肉汁液流失率和pH值越小,肉色保持较好,剪切力越大,挥发性盐基氮(TVB-N)上升速度越慢,菌落总数越少,利于鲜牛肉的贮藏。鲜牛肉在 25、20、15、10、5和 0℃贮藏时限分别为22、30、72、108、144和384 h。【结论】0~15℃低温贮藏鲜牛肉贮藏时间3~16 d,有利于维持鲜牛肉的食用品质。

关键词: 鲜牛肉, 贮藏温度, 品质指标, 微生物指标

CLC Number:

S872

QIAO Yajie, FU Huixin, QIAO Xue, MENG Xintao, ZHANG Ting, PAN Yan. Study on the variation of fresh beef quality under different storage temperature conditions[J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2323-2329.

乔雅洁, 付慧鑫, 乔雪, 孟新涛, 张婷, 潘俨. 不同贮藏温度条件下鲜牛肉品质的变化规律[J]. 新疆农业科学, 2024, 61(9): 2323-2329.

Figures/Tables 6

Fig.1 Changes of different storage temperatures on the loss rate of fresh beef juice

Fig.2 Changes on pH value of fresh beef at different storage temperatures

Fig.3 Changes of different storage temperatures on the color of fresh beef

Fig.4 Changes of different storage temperatures on shear strength of fresh beef

Fig.5 Changes of Different Storage Temperatures on Volatile Base Nitrogen (TVB-N) in Fresh Beef

Fig.6 Changes of different storage temperatures on the total number of bacterial colonies in fresh beef

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Study on the variation of fresh beef quality under different storage temperature conditions

不同贮藏温度条件下鲜牛肉品质的变化规律

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