Study on Palatability Assurance Critical Control Point of Beef
|School||Shandong Agricultural University|
|Course||Agricultural Products Processing and Storage|
|Keywords||Beef The edible quality assurance Critical Control Point Sensory evaluation Steak Shabu beef|
The eating quality of beef the basis of the value of the goods, it is influenced by genetic, ante-mortem management, post-mortem treatment. This study investigated the ante-mortem Fresh off the time and stress of the maturation process of the beef carcass; sensory evaluation to determine tenderness, flavor, juicy steak and rinse beef eating quality weight; shear force and The correlation between tenderness; varieties month old, mature time, marbling, cooking time, different parts of the steak and rinse beef consumption quality. The main findings of the experiment are as follows: 1. Ante-mortem Fresh off to 12h, the carcass temperature stress, and increase the rate of reduction of the pH value; different levels, in different parts of the beef thawing loss difference was significant (p lt; 0.05), high-grade beef thawing loss, lower loin thaw loss; cooking loss between the divided parts of the difference was not statistically significant (p gt; 0.05); different grades of beef cooking loss was significantly different (p lt; 0.05), the higher the level, the cooking loss the more low; of Luxi Cattle × Claymore praise water retention is significantly better than of Luxi cattle x Simmental (p lt; 0.05); mature can significantly improve the water-holding capacity of beef (p lt; 0.05). 2. The steak tasting experiment results show that: the steak eating quality, tenderness, flavor, juiciness rights were 0.50,0.38,0.12; Luxi cattle 30 months of age x Claymore praise, Luxi cattle × Simmental consumers according to standardized procedures after slaughtering and eating quality differences not statistically significant (P gt; 0.05); slaughtered according to standard procedures, 18-month-old and 30-month-old cattle eating quality difference was not statistically significant (P gt; 0.05); participating in the experiment distinguish different shear force tenderness differences (P lt; 0.01), that steak tenderness suitable shear force of 4.39kg, higher than 5.23 kg unsuitable for steak; marbled steak eating quality impact is highly significant ( P lt; 0.01), Japan marbling No.7 (Level 2), to meet the requirements of consumers in the experiment; maturation time eating quality of steaks affected significantly (P lt; 0.01), mature can improve beef's tenderness, flavor, juiciness; different split parts meat quality differences significantly (p lt; 0.05), loin, head monk eye, sirloin high eating quality; cooking center temperature affect the eating quality of the steak was significant (P lt; 0.01), steak taste quality beef using a lower temperature of the center can be increased. Shabu beef tasting experimental results show that: shabu beef eating quality, tenderness, flavor, juiciness weights were 0.38, 0.41, 0.21; Luxi cattle × Claymore likes eating quality is superior Luxi cattle × Simon tower Seoul; consumers to participate in the experiment shabu beef shear force is less than 4.39kg tenderness, higher than 5.23 kg of taste and tough; marbling on beef eating quality impact very significantly (P lt; 0.01), but reached the Japanese marbling No.7 (level 2), has met the demands of the consumers in the experiment; mature time of shabu beef eating quality and highly significant (P lt; 0.01), mature can improve beef tenderness, flavor, juiciness; different split parts of meat with quality differences significant with (p-lt; 0.05), loin, monk head eye, West cold of edible quality; Cooking time shabu beef food quality impact of a very significant with (P lt; 0.01), shabu beef in boiling water boiling time should not be too long, the shabu 60S tenderness, flavor, juiciness better.