不同湿法成熟期牛肉经烤制与煮制后的品质差异研究OA

In order to study the quality changes of wet-aged beef after different heat processing,longissimus dorsi muscle of cattle was used as raw material.The color,fat content,protein content,cooking loss rate,tenderness and texture characteristics of the beef after boiling and roasting within 8 days of wet aging were measured.Sensory evaluation was combined with various physical and chemical indicators for weight analysis to determine the optimal wet aging period for different heat processing methods.The results showed that,with the extension of the wet aging period,L* value of the beef after boiling significantly decreased,a* value showed an upward trend,and b* value had no significant change;after roasting,L* value of the beef first decreased and then increased,and a* value was the lowest on the 2nd day of wet aging for both boiling and roasting.During the wet aging period,the hardness and shearing force of the beef after boiling and roasting showed a significant downward trend,the tenderness of the beef improved,and the tenderness after roasting was higher than that after boiling;the protein content showed an upward trend,and the fat content of the beef after boiling was higher than that after roasting.With the extension of the wet aging time,the cooking loss of the beef after boiling and roasting decreased.Through weight analysis of texture,nutrition and sensory evaluation,the 8th day of wet aging was the optimal processing time point for both boiling and roasting of beef.However,from the perspective of the applicability of cooking methods,the 1st day of beef was most suitable for roasting,and the 4th day was most suitable for boiling.