不同部位牛肉pH和色泽变化规律的研究OA

To clarify the variation patterns of pH value and meat color in different beef cuts,five cuts(longissimus dorsi,striploin,knuckle,eye round,and infraspinatus)were selected,trimmed,and stored in a refrigerator at 4℃for 168 h.The pH value and meat color were measured at 0 h,1 h,3 h,6 h,12 h,24 h,36 h,48 h,60 h,72 h,96 h,120 h,144 h,and 168 h.The re-sults showed significant differences in pH value among different beef cuts(P<0.05).For the same cut,the pH value showed a trend of decreasing initially and then increasing during cold storage,with significant differences(P<0.05).Significant differ-ences were also observed in L*,a*,and b* values among different beef cuts(P<0.05).For the same cut,L* and b* values ex-hibited a trend of first increasing and then decreasing during cold storage,with significant differences(P<0.05).The a* value of longissimus dorsi,knuckle,and striploin showed a trend of first increasing and then decreasing,with significant differences(P<0.05),while the a* value of eye round and Infraspinatus showed a gradual increasing trend,with significant differences(P<0.05).In conclusion,there were differences in pH value and meat color among different beef cuts,and both pH value and meat color changed significantly during 168 h of cold stor-age.The optimal storage times for longissimus dorsi,knuck-le,striploin,eye round,and infraspinatus were 48 h,24-36 h,60-72 h,72 h,and 36-48 h,respectively.