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

摘要：

热剔骨牛肉如何包装及贮藏品质一直受到人们的关注，在真空热缩包装及薄膜包装条件下检测热剔骨工艺的牛肉在4℃贮藏期间品质变化，测定不同储藏时间的品质相关性状。研究结果表明：0~14 d真空热缩包装组牛肉的汁液损失与薄膜包装组的汁液损失差异显著（P<0.05）；真空热缩包装组与薄膜包装组牛肉失水率变化趋势相似，薄膜包装组牛肉的失水率高于真空热缩包装组；真空热缩包装组与薄膜包装组贮藏对热剔骨牛肉的嫩度均有所改善；薄膜包装组牛肉的L*整体高于真空热缩包装组，薄膜包装组牛肉的a*在72 h后显著下降（P<0.05），b*在72 h后显著升高（P<0.05），影响牛肉的美观。贮藏72 h后薄膜包装组牛肉菌落总数超出国家卫生标准，真空热缩包装组牛肉72 h~14 d的菌落总数呈上升趋势，未超出国家标准。由此判断，真空热缩包装在贮藏过程中能较好的保障热剔骨牛肉的品质，且保质期较薄膜包装长。

关键词: 包装;热剔骨;贮藏;食用品质