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Influence de la température exacte de la glace sur la qualité de la viande de bœuf fraîche au cours de son entreposage.

[In Chinese. / En chinois.]

Auteurs : GUAN W., XU L., LIU J., et al.

Type d'article : Article

Résumé

The quality characteristics including liquid loss rate, TPA, chromatic aberration, pH, TVB-N, total bacteria of fresh beef after aging were evaluated during storage at -2.5°C, 0°C and 4°C, which would provide reference for accurate ice temperature storage of fresh beef. The results showed that the temperature of ice temperature cold room was stable and accurate, and the storage period of the fresh beef at -2.5°C, 0°C and 4°C were 24 days, 15 days and 8 days, respectively. After 24 days storage at -2.5°C, pH value, TVB-N value and aerobic plate count of the beef were 5. 59, 15.39 mg/100g and 2.2 X 10 6 CFU/ g, respectively. The color of beef was still bright red without peculiar smell. Compared to 4°C and 0°C, the ice temperature (- 2.5°C) could maintain the color of beef effectively, decrease liquid loss rate, retard the increase of pH and TVB-N, and inhibit the growth of microorganisms. In summary, fresh beef could maintain the good quality during 24 days storage at ice temperature (-2.5°C).

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Pages : 103-110

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    20 €

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    15 €

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