关键词: 包装;热剔骨;贮藏;食用品质

Abstract:

People has been paid more concern  to the packing way of hot\|boning beef and how to preserve beef quality during storage. This research studied the quality changes of hot boning beef during storage under 4℃ with different packaging methods, and tested the quality related characteristics with different storaging times. The results showed that the loss difference of 0~14 d vacuum heat shrink packaging and film packaging was remarkable (P<005), and the changing trend of water loss rate in beef was similar, while the water loss rate in film packaging was higher than that in vacuum heat shrink packaging. The beef tenderness of these 2 methods was all improved. The beef  L* of film packaging was higher than that of the other one. Beef  a* of film packaging dropped significantly （P<005）, while b* increased remarkably（P<0.05） after 72 h. The total aerobic bacteria count in film packaging was beyond the national health standards and that in vacuum heat shrink packaging showed an increasing trend, but did not exceed the national health standards during 72 h~14 d period. Therefore  vacuum heat shrink packaging could better guarantee the quality of hot boning beef and its shelf life is longer than that of film packaging.

Key words: packing, hot boning, storage, eatinge quality