Changes in the Physicochemical and Sensory Quality of Kazakh Dry-Cured Beef during Processing
SHA Kun1,2, DANG Xin2, LI Haipeng2, ZHANG Yang3, LANG Yumiao2, LEI Yuanhua2, SUN Baozhong2,*
1.Yantai Research Institute of China Agricultural University, Yantai 264670, China;
2. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
3. Animal Science Academy of Xinjiang Uygur Autonomous Region, ürümqi 830000, China
Abstract：Kazakh dry-cured beef is a traditional meat product with nomadic characteristics. In this study, changes in the physicochemical properties and sensory quality of Kazakh dry-cured beef were investigated during its processing. The moisture content decreased (P < 0.05) from 74.05 to 58.72 g/100 g during processing, the protein content increased (P < 0.05) from 20.28 to 32.69 g/100 g, and the fat content increased (P < 0.05) from 1.96 to 3.95 g/100 g. The manufacturing process affected lightness (L*), redness (a*), yellowness (b*), and 2-thiobarbituric acid reactive substance (TBARs) values (P < 0.05). The pH did not change significantly (P > 0.05) during processing. Processing changed the appearance characteristics of raw beef. The final product had a dry hard surface, showing a brown color and unique flavor. This research will provide a theoretical basis and a useful reference for commercialization of the traditional process of Kazakh dry-cured beef production.
沙 坤，党 欣，李海鹏，张 杨，郞玉苗，雷元华，孙宝忠. 哈萨克风干牛肉加工过程中理化及感官品质的变化规律[J]. 肉类研究, 2015, 29(9): 16-19.
SHA Kun, DANG Xin, LI Haipeng, ZHANG Yang, LANG Yumiao, LEI Yuanhua, SUN Baozhong. Changes in the Physicochemical and Sensory Quality of Kazakh Dry-Cured Beef during Processing. Meat Research, 2015, 29(9): 16-19.
