PACCP技术在我国牛肉烹调上的应用分析

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1、STUDYONBEEFCOOKINGBYTHETECHNOLOGYOFPACCP(PAIATABILITYASSURANCECRITICALCONTROLPOINT)ABSTRACTChinaisoneofthebiggestnationsinbeefproduction，butbeefeatingqualityispoor．Thisismainlyattributedtothelackofasystematicresearchonbeefeatingqualityexceptforlabor-forcepurpose．Beefeatingquality

2、isinfluencedbymanyfactorsindifferentways．Therefore，thisstudywasconductedtotrackthechangesofbeefeatingqualityandrelatedcharacteristicswithmeatsize，cookingtime，carcassmaturityandpostmortemaging，andthentoexplorethesuitablebeefcookingmethods．Thecontentsandresultsareasfollows．1．Setupt

3、hesensoryevaluationmethodofthecookingbeefBystudyingonthesensoryevaluationmethodofthecookingbeefinforeigncountry,themethodofsensoryevaluationwasfetchedinonthebasisofourcountrypractice．Consumerpreferenceoracceptabilityofbeefweredeterminedbythetrainedsensorypanelistsoruntrainedconsu

4、mer．Themaincontentsofsensoryevaluationweretenderness，juiciness，flavourandoverallliking，thenthelastscorestandedfortheeatingqualitiesofcookingbeef．Thehigherthelastscorewas，theberettheeatingqualityofcookingbeefwas．2．ThestudyontheChinesebeefcookingmethodsbythetechnologyofPACCPThisres

5、earchwasdesignedtoinvestigatetheeffectsoffourfactors：meatsize，cookingtime，maturityandpostmortemageingoneatingqualityoftenderloinstir-fry，chuckbraise，chuckshabu—shabuandcuberollgrillbythetechnologyofPACCP．Thenthebestcookingmethodswerefound．Byagreatdealsensoryevaluationandorthogona

6、ldesign，thesignificanceofthefourfactorswerediscovered．Thekeyfactorsaffectingchuckbraisewerematurity>chucksize>postmortemaging>cookingtime．Thebestcookingmethodwas"chucksizewas2cm3,cookingtimewas1．5h，maturitywasBandpostmortemageirtgwas14days．Thekeyfactorsaffectingchuckshabu-shabuwe

7、recookingtime>chucksize>postmortemageing>maturity．Thebestcookingmethodwas：chucksizewas80x150x6mm3,cookingtimewas4rain，maturityWasAandpostmortemagingWas14days．1IIPACCP技术在我国牛肉烹调上的应用研究。一_—————————————————————————————————————一佻ekeyfactorsaffectingtenderloinstir-fryweretenderloinsize>

8、maturity>cookingtime>postmort锄ageing．The