Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs
CHENG Jiajia1, HU Shengjie1, MA Hanjun1,*, YU Xiaoling1,2,*, ZHAO Gaiming2, ZHANG Chunyue1, CHANG Guanhong3
1.College of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 3.College of Food Science, Northeast Agricultural University, Harbin 150030, China
Abstract：The effects of postmortem aging time, chopping time and salt addition on the texture, yield and sensory quality of beef meatballs made from outside flat were studied by uniform design. The results showed that all three factors considered had significant effects (P < 0.05) on the texture, yield and sensory score. Springiness decreased at first and then increased with postmortem aging time. Resilience rose gradually with increasing postmortem aging time or salt addition, whereas it increased at first and then fell with increasing chopping time. Hardness decreased initially and then increased with increasing postmortem aging time, and it declined gradually with increasing chopping time but rose gradually with increasing salt addition. The yield and sensory score declined with postmortem aging time, especially at low levels of salt addition. Hence we concluded that the quality of beef meatballs could be improved by shortening the postmortem aging time.
程佳佳，胡胜杰，马汉军，余小领，赵改名，张春月，常冠红. 成熟时间和斩拌时间对低盐牛肉丸品质的影响[J]. 肉类研究, 2018, 32(5): 9-14.
CHENG Jiajia, HU Shengjie, MA Hanjun, YU Xiaoling, ZHAO Gaiming, ZHANG Chunyue, CHANG Guanhong. Effect of Postmortem Aging Time and Chopping time on the Quality of Low-Salt Beef Meatballs. Meat Research, 2018, 32(5): 9-14.
2018, Vol. 32 
