Abstract
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Publication Date
10-28-2019
First Page
93
Last Page
96,178
DOI
10.13652/j.issn.1003-5788.2019.10.018
Recommended Citation
Jintian, ZHANG; Tingting, HOU; Chengyun, LIANG; Hailin, XU; Chunxiang, PIAO; and Guanhao, LI
(2019)
"The effects of drinking compound phosphate water before slaughter on the meat quality of Yanbian yellow cattle,"
Food and Machinery: Vol. 35:
Iss.
10, Article 18.
DOI: 10.13652/j.issn.1003-5788.2019.10.018
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/18
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