Study On Effects Of Beef Quality Among Microwave Treat

This research is a basic research of microwave meats food, mainly studies the beef after microwave processing, the quality has had these changes, this has provided a reliable basis for later development microwave beef class food. The content altogether includes four parts, as follows:During microwave heating process, The longissimus and semitendinosus'the moisture content and the product rate reduce along with the microwave time's extension, the protein content increases gradually, the tendency which the fat content after presenting increases first reduces. Obtains through the confrontation construction value and sense organ's synthesis comparison when carries on beef class food with the microwave oven the cooking, in the microwave power is P-100% (high fire) under the condition,the change manifests the beef the quality.To longissimus and semitendinosus, in the power are P-100%, the time is 60s,90s, under the 120s condition carries on microwave processing, carries on the analysis to its volatile flavor material.The beef flavor material is the extremely complex mixture, it is by the beef flavor precursor after the degeneration, the oxidation and the response and so on many complex chemical reactions produces, the most important response is the beautiful rad response and the lipin degradation reaction.The microwave time has the remarkable influence to the beef quality and the shelf life. Along with stores the time the extension, the beef muscle PH value, degree of hardness and the sensory index assumes the declining trend, but the TVB-N value and the meat broth leaching rate assume the trend of escalation, the tendency which roughly after the total acidity presents elevates first, reduces.Microwave time when 120s stores can slow down the nucleotide the degeneration, to suppress the microorganism to grow, well maintains the microwave beef product the quality.Boiling the beef first, and then after microwave oven's different time (60s,90s,120s) and different power (60%,80%,100%) processing, it may determine that the microwave boils the system beef optimum condition by the nature construction value's determination result union sense organ evaluation analysis:Boiling center temperature is 65℃,the microwave power is 80%, the microwave time is 120s.