【正文】 畢業(yè)論文 題 目： 不同處理對(duì)牦牛肉食用品質(zhì)的影響 不同處理對(duì)牦牛肉食用品質(zhì)的影響 摘 要 為了研究不同熱處理對(duì)牦牛肉食用品質(zhì)的影響，試驗(yàn)以新鮮的牦牛肉為原料，研究了終點(diǎn)溫度、加熱時(shí)間以及肉塊厚度對(duì)牦牛肉食用品質(zhì)的影響。結(jié)果顯示：隨著溫度的升高，牦牛肉的剪切力、蒸煮損失在增大， a*下降，在 80℃時(shí)感官品質(zhì)較好；隨著加熱時(shí)間的延長(zhǎng)，牦牛肉的剪切力、蒸煮損失增大， a*值下降，在 120min 時(shí)，感官品質(zhì)較佳；隨著肉塊高度的增加，牦牛肉的蒸煮損失、剪切力、 a*都增大，厚度為 的肉塊感官品質(zhì)較佳。正交試驗(yàn)顯示： 當(dāng)工藝條件為： 85℃、 120min、厚塊厚度為 時(shí)，牦牛肉剪切力值小，嫩度好 。 關(guān)鍵詞 ： 牦牛肉；加熱溫度；加熱時(shí)間；肉塊厚度；食用品質(zhì) EFFECT OF DIRRERENT TREATMENT ON YAK QUALITY Wang Lulu （ Department of Animal Science,College of Agriculture and Animal Husbandry,Qinghai University, xiningi, Qinghai,810016） Abstract In order to investigate the effect of heating temperature,heating time and thickness of the meat on yak the experiment,using fresh yak meat as the material we discussed and studied the changes of share force,cooking loses,color and sensory evaluation as the experiment results showed that: Higher temperature could result in increase of shear force and weight loss through cooking,decrease of a* value。As the rising of prolonging of time of thermal treatment could result in the increase of the share force and cooking loses ,a* value decreases。 higher the height of the meat could result in the increase of cooking loss,a* value and shear force, the best sensory quality meat is the thickness of cm。When the process condition is 85 ℃ , 120 min, the thickness of cm, the shear force value is minimum. Key words: Yak meat。heating temperature。heating time 。 thickness of the meat。the edible quality 目錄 緒論 ................................................................................ 1 ........................................................................ 3 材料 ........................................................................ 3 試驗(yàn)材料 .............................................................. 3 設(shè)備、器材 ............................................................ 3 試驗(yàn)方法 .................................................................... 3 單因素試驗(yàn) ............................................................ 3 正交試驗(yàn) .............................................................. 4 驗(yàn)證試驗(yàn) .............................................................. 4 試驗(yàn)指標(biāo)的測(cè)定 .............................................................. 4 蒸煮損失的測(cè)定 ........................................................ 4 剪切力的測(cè)定 .......................................................... 4 顏色的測(cè)定 ............................................................ 4 感官評(píng)價(jià) .............................................................. 4 數(shù)據(jù)處理方法 ................................................................ 5 ........................................................................ 6 加熱溫度對(duì)牦牛肉食用品質(zhì)的影響 .............................................. 6 加熱溫度對(duì)牦牛肉剪切力值的影響 ........................................ 6 加熱溫度對(duì)牦牛肉蒸煮損失的影響 ........................................ 6 加熱溫度對(duì)牦牛肉色度的影響 ............................................ 7 加熱溫度對(duì)牦牛肉感官品質(zhì)的影響 ........................................ 7 加熱時(shí)間對(duì)牦牛肉食用品質(zhì)的影響 .............................................. 8 加熱時(shí)間對(duì)牦牛肉剪切力的影響 .......................................... 8 加熱時(shí)間對(duì)牦牛肉蒸煮損失的影響 ........................................ 8 加熱時(shí)間對(duì)牦牛肉色度的影響 ............................................ 9 加熱時(shí)間對(duì)牦牛肉感官品質(zhì)的影響 ........................................ 9 肉塊厚度對(duì)牦牛肉食用品質(zhì)的影響 .............................................. 9 肉塊厚度對(duì)牦牛肉食用品質(zhì)的影響 ........................................ 9 肉塊厚度對(duì)牦牛肉蒸煮損失的影響 ....................................... 10 肉塊厚度對(duì)牦牛肉色度的影響 ..............................