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| Freshness Changes of Different Quality Grades of Beef from Yanbian Yellow Cattle during Ripening |
| YI Qing-yan;HUA Jing-zhong;LI Guan-hao;DONG Yu-ying;ZHANG Jian-hua;LIANG Cheng-yun |
| 1. Agricultural College of Yanbian University, Yanji 133002, China；
2. Jilin Province Economic Management Cadre College, Changchun 130012, China |
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Abstract Freshness changes of different quality grades of beef during ripening were analyzed by determining
physiochemical indicators including pH, color, TVB-N and TBARS. Ripening time had a significant impact on these four
physiochemical indicators (P ＜ 0.05); similarly, different quality grades presented a significant influence on beef color (P ＜
0.05). The pH, TVB-N and TBARS of beef increased and the color became darker with prolonged ripening time.
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2013, Vol. 27 
