Abstract：The trial will Yanbian cattle outside the ridge and hip muscles in two parts of hot meat and 3±1℃ row of acid under the conditions of chilled meat for 24h tray packaging, placed in 3 ± 1℃ in storage freezers. Through the pH value, TVB-N values, the surface color, the total number of colonies as an evaluation index to study the Yanbian cattle the shelf life of hot and chilled meat. The results showed that: after 3± 1℃ row of 24h compared with the shelf life of fresh meat shelf life of fresh meat to extend the period of hot 3-4d, in order to ensure meat quality, and Yanbian cattle outside the ridge and hip muscles in the heat of fresh meat and chilled meat shelf life of not more than 4d and 8d is appropriate.
2010, Vol. 24 
