國產荷蘭乳閹公牛背最長肌冷藏期間之品質測定

本試驗旨在研究國產荷蘭乳閹公牛背最長肌於1℃溫度下冷藏28日，對於各項肉質性狀之影響。試驗分析項目計有酸鹼度、總生菌數、紅色度、蒸煮失重、肌原纖維斷裂指數、截切值、氧化酸敗值及感官品評等。結果顯示肉品第0日的pH值高於其餘儲存期間，而儲存期7－28日間的pH值變化不明顯。肉品總生菌數、紅色度、肌原纖維斷裂指數及氧化酸敗值，隨儲存期間之延長而逐步增加，但儲存期14日的紅色度及21日的肌原纖維斷裂指數具有最高的表現。然而，肉品截切值則隨著儲存期的延長而逐步降低。感官品評方面，肉品儲存至21日時之肉品色澤、硬度、風味、多汁性及總接受性之喜好度得分，高於其餘各儲存期之表現。

關鍵字

國產牛肉；荷蘭乳閹公牛；肉質；測定

並列摘要

This experiment determines the change in quality of the meat (Longissimus dorsi ) of a domestic Holstein bullock during storage at 1℃ over 28 days. The pH value, the total plate count (TPC), the a-value, the cooking loss, the myofibrillar fragmentation index (MFI), the shear value, the thiobarbituric acid value (TBA) and the sensory evaluation of all beef samples were measured in this experiment. The results show that the pH value does not change for any of the samples after storage for 28 days, but the pH value at day 0 is higher than for the rest of the period. The TPC, the a-value, the MFI and the TBA of the beef increase as the storage period increases, but meat stored for 14 days has the highest a-value of all the different storage periods and the MFI of meat stored for 21 days has the highest value of all the different storage periods. However, the shear value of the beef is decreased as the storage period is increased. In terms of sensory evaluation, the beef stored for 21 days has a better score for meat color, hardness, flavor, juiciness and overall acceptability of all of the storage periods.

並列關鍵字

Domestic beef ； Holstein bullock ； Meat quality ； Determination

國際替代計量

國產荷蘭乳閹公牛背最長肌冷藏期間之品質測定

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