The Changes of Beef Freshness at Different Storage Temperatures
[Objective]The present study was to investigate the changes of beef freshness at different storage temperatures. [Method]Fresh beef samples taken from a slaughter house were randomly divided into two groups,which were stored at the room temperature and in a refrigerator at 4℃ respectively, and the TVB - N, pH and the total number of bacterial colony were measured. [ Result]The result showed that the freshness varied with different temperatures; the higher the temperature, the faster the TVB - N changed, the shorter time for pH increased and the more numbers of bacteria there would be, thus resulting in faster deterioration of beef. [ Conclusion] The beef stored at 4℃ can remain fresh for 4 days, indicating- a longer shelf life.
国家科技期刊平台
NSTL
万方数据
维普
