Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage
JIN Ying1, DONG Yuying1, LI Guanhao1, LI Yulin2, LIANG Chengyun1,*
1. Agricultural College, Yanbian University, Yanji 133002, China;2. National Beef Yak Industry Technology System of Yanbian Experiment Station, Yanji 133002, China
Abstract：Correlation analysis was carried out among quality attributes of beef samples from different parts of Yanbian yellow cattle by measuring the pH, surface color and dripping loss of beef during chilled storage. Results showed that storage time had a significant influence on beef quality (P < 0.05), and beef quality of different carcass parts of Yanbian yellow cattle was deteriorated with the extension of storage time. The correlation of pH with surface color and dripping loss was significant (P < 0.05). pH showed a negative correlation with redness and yellowness but a positive correlation with dripping loss, and the correlation coefficients were 0.984, 0.963 and 0.966 respectively.
金 颖，董玉影，李官浩，李玉林，梁成云. 贮藏期间不同部位延边黄牛肉品质的相关性分析[J]. 肉类研究, 2015, 29(1): 10-13.
JIN Ying, DONG Yuying, LI Guanhao, LI Yulin, LIANG Chengyun. Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage. Meat Research, 2015, 29(1): 10-13.
