题目：不同处理对牦牛肉食用品质的影响不同处理对牦牛肉食用品质的影响摘要为了研究不同热处理对牦牛肉食用品质的影响，试验以新鲜的牦牛肉为原料，研究了终点温度、加热时间以及肉块厚度对牦牛肉食用品质的影响。结果显示：随着温度的升高，牦牛肉的剪切力、蒸煮损失在增大，a*下降，在80℃时感官品质较好；随着加热时间的延长，牦牛肉的剪切力、蒸煮损失增大，a*值下降，在120min时，感官品质较佳；随着肉块高度的增加，牦牛肉的蒸煮损失、剪切力、a*都增大，厚度为3.5cm的肉块感官品质较佳。正交试验显示：当工艺条件为：85℃、120min、厚块厚度为3.5cm时，牦牛肉剪切力值小，嫩度好。关键词：牦牛肉；加热温度；加热时间；肉块厚度；食用品质PAGE\*MERGEFORMAT5农牧学院动物科学系EFFECTOFDIRRERENTTREATMENTONYAKQUALITYWangLulu（DepartmentofAnimalScience,CollegeofAgricultureandAnimalHusbandry,QinghaiUniversity,xiningi,Qinghai,810016）AbstractInordertoinvestigatetheeffectofheatingtemperature,heatingtimeandthicknessofthemeatonyakquality.Intheexperiment,usingfreshyakmeatasthematerialwediscussedandstudiedthechangesofshareforce,cookingloses,colorandsensoryevaluationastheexperimentindexes.Theresultsshowedthat:Highertemperaturecouldresultinincreaseofshearforceandweightlossthroughcooking,decreaseofa*value;Astherisingofprolongingoftimeofthermaltreatmentcouldresultintheincreaseoftheshareforceandcookingloses,a*valuedecreases;highertheheightofthemeatcouldresultintheincreaseofcookingloss,a*valueandshearforce,thebestsensoryqualitymeatisthethicknessof3.0cm;Whentheprocessconditionis85℃,120min,thethicknessof3.5cm,theshearforcevalueisminimum.Keywords:Yakmeat;heatingtemperature;heatingtime;thicknessofthemeat;theediblequality目录TOC\o"1-3"\h\uHYPERLINK\l"_Toc12956"绪论PAGEREF_Toc129561HYPERLINK\l"_Toc9692"1.材料与方法PAGEREF_Toc96923HYPERLINK\l"_Toc3297"1.1材料PAGEREF_Toc32973HYPERLINK\l"_Toc7606"1.1.1试验材料PAGEREF_Toc76063HYPERLINK\l"_Toc16636"1.1.2设备、器材PAGEREF_Toc166363HYPERLINK\l"_Toc8070"1.2试验方法PAGEREF_Toc80703HYPERLINK\l"_Toc3525"1.2.1单因素试验PAGEREF_Toc35253HYPERLINK\l"_Toc15525"1.2.2正交试验PAGEREF_Toc155254HYPERLINK\l"_Toc15777"1.2.3验证试验PAGEREF_Toc157774HYPERLINK\l"_Toc25223"1.3试验指标的测定PAGEREF_Toc252234HYPERLINK\l"_Toc18998"1.3.1蒸煮损失的测定PAGEREF_Toc189984HYPERLINK\l"_Toc26169"