摘要
以牛肉、猪肉为原料,用不同测定方法测定了两种肌肉的持水力值.结果发现:不同测定方法所测出的表示肌肉持水性的指标会出现相反的结论.失水率、压力法持水力值指标表明牛肉持水性高于猪肉,而加热离心法所测持水力和熟肉率、出品率三项指标所得出的结果是猪肉持水性优于牛肉.进一步相关分析发现,失水率、压力法持水力与肉出品率之间相关关系在统计上不显著.建议用加热离心法所测持水力值反映肌肉在加工过程中的持水性比较适宜.
The water holding capacity values of beef and pork were measured by different methods. The results indicated that water holding capacity values measured in different methods led to contrary conclusions. Water loss and pressure water holding capacity values indicated a higher water holding capacity for beef than pig meat. Heated and centrifuged water holding capacity, cooked meat percentage, and meat production rate indicated a higher water holding capacity for pork than for beef. Further correlation analysis showed that water loss, pressure water holding capacity and meat production were not significantly correlated with one another in statistical terms. It is thought to be suitable that heated and centrifuged water holding capacity values are used to reflect water holding capacity during the process of meat processing.
出处
《郑州牧业工程高等专科学校学报》
1999年第1期19-21,共3页
Journal of Zhengzhou College of Animal Husbandry Engineering
基金
国家"九五"科技攻关项目
关键词
猪肉
牛肉
持水性
测定
相关
pork
beef
water holding capacity
measurement
correlation
