Study On Beef Cooking By The Technology Of PACCP (Palatability Assurance Critical Control Point)

China is one of the biggest nations in beef production,but beef eating quality is poor. This is mainly attributed to the lack of a systematic research on beef eating quality except for labor-force purpose.Beef eating quality is influenced by many factors in different ways. Therefore,this study was conducted to track the changes of beef eating quality and related characteristics with meat size,cooking time,carcass maturity and postmortern aging,and then to explore the suitable beef cooking methods.The contents and results are as follows.1.Set up the sensory evaluation method of the cooking beefBy studying on the sensory evaluation method of the cooking beef in foreign country,the method of sensory evaluation was fetched in on the basis of our country practice.Consumer preference or acceptability of beef were determined by the trained sensory panelists or untrained consumer.The main contents of sensory evaluation were tenderness,juiciness, flavour and overall liking,then the last score standed for the eating qualities of cooking beef.The higher the last score was,the better the eating quality of cooking beef was.2.The study on the Chinese beef cooking methods by the technology of PACCPThis research was designed to investigate the effects of four factors:meat size,cooking time,maturity and postmortem ageing on eating quality of tenderloin stir-fry,chuck braise, chuck shabu-shabu and cube roll grill by the technology of PACCP.Then the best cooking methods were found.By a great deal sensory evaluation and orthogonal design,the significance of the four factors were discovered.The key factors affecting chuck braise were maturity＞chuck size＞postmortem aging＞cooking time.The best cooking method was: chuck size was 2cm~3,cooking time was 1.5h,maturity was B and postmortem ageing was 14 days.The key factors affecting chuck shabu-shabu were cooking time＞chuck size＞postmortem ageing＞maturity.The best cooking method was:chuck size was 80×150×6mm~3,cooking time was 4min,maturity was A and postmortem aging was 14 days. The key factors affecting tenderloin stir-fry were tenderloin size＞maturity＞cooking time＞postmortem ageing.The best cooking method was:tenderloin size was 15×15×75mm~3,cooking time was 4min,maturity was C and postmortem aging was 7 days. The key factors affecting cube roll grill were cube roll size＞cooking time＞maturity＞postmortem ageing.The best cooking method was:cube roll size was 10×10×2cm~3, cooking time was 2min,maturity was A and postmortem aging was 14 days.3.The physical and chemical analysis of the cooking beefThe contents of the water,fat,FFA,FFA of the tenderloin stir-fry,chuck braise, chuck shabu-shabu and cube roll grill with their the best,the middling and the worst score were analysed.The results showed that the better the sample score was,the higher the content of the fat,FAA and FFA were.The content of the water of tenderloin stir-fry which had the highest score was the highest,but that of the other three kinds of cooking beef which had the highest score was the lowest.