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| Local Quality Standards for Niuganba, Yunnan Dry-Cured Beef |
| ZHANG Ya-li;ZHANG Jing-jing;HUANG Ai-xiang |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Niuganba, a kind of unique cured beef product in Yunnan province, is facing the problemes of no national or industry
standards and inconsistnet ones currently used in enterprises. Forty samples procured from supermakets, manufacturers and
farmers’ markets in the main producing areas of Yunnan province Kunming, Qujing and Dali were analyzed and the results
obtained were compared with currently available research reports, literature data, and national and industry standards pertaining
to cured meat products. Sensory evaluation indexes were establsihed for Niuganba and physiochemical indexes such as moisture
content, salt content, peroxide value, nitrite content and trimethylamine nitrogen content no more than 54%, 10%, 0.25%, 10 mg/kg
and 20 mg/kg, respectively as well as safe heavy metal levels were suggested for use in Yunana provincial standards. Morevoer, the
evidence, necessity and reasonability of using all these indexes as local standards were explored. These restults will have a positive
effect in strenthening and regulating the quaility of Niuganba as well as in promoting the development of this insutry in Yunnan.
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GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui. Effect of Different Meat Cuts on the Quality of Beef Jerky[J]. Meat Research, 2020, 34(6): 27-31. |
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2013, Vol. 27 
