本文研究了湿热地区不同温度热鲜牛肉贮藏过程中食用品质、新鲜度、肌糖元含量和肌原纤维小片化指数的变化，旨为热鲜牛肉的食用提供参考。选取20月龄左右锦江黄牛6头，宰后立即取背最长肌作为原料，分别贮藏在温度为5 ℃、15 ℃、25 ℃和35 ℃和湿度为80%恒温培养箱。测定不同贮藏温度处理对热鲜牛肉贮藏过程中pH、感官指标（色泽、风味、弹性、组织状态和总体可接受性）、菌落总数、肌糖元含量和肌原纤维蛋白降解的变化规律。结果表明；随着贮藏时间长，不同贮藏温度热鲜牛肉pH呈先降低后升高，肌糖元含量和感官评分降低，菌落总数和MFI增加。综合分析；贮藏温度对热鲜牛肉的pH值、感官评分、菌落总数、肌糖元含量以及MFI变化具有一定影响。贮藏温度越高，失水率越高，微生物生长繁殖越快，肌原纤维蛋白降解程度越大。

The changes of eating quality, freshness, muscle glycogen content and myofibrillar fragmentation index (MFI) in hot fresh beef with different temperatures during the storage were investigated in this study, so as to provide a reference for the consumption of hot fresh beef. Six twenty-month old Jin Jiang cattles were selected. After slaughter, longissimus dorsi was taken as raw materials and immediately stored in incubator at 5°C, 15°C, 25°C and 35°C, respectively and 80% humidity. The changes of pH, sensory indexes (color, flavor, elasticity, tissue state and overall acceptability), total number of colonies, muscle glycogen concentration and myofibrillar protein degradation in hot fresh beef during storage were measured under different temperatures. The results showed that, with the extension of storage time, the pH value of fresh hot beef decreased first and then increased, the content of muscle glycogen and sensory score decreased, and the total number of colonies and MFI increased. In conclusion, the storage temperature had certain effect on the pH value, sensory score, total number of colonies, muscle glycogen content and MFI changes of hot fresh beef. The higher the storage temperature, the higher the water loss rate, the faster the microbial growth and reproduction, the greater the degradation degree of myofibrillar protein.

公益性行业（农业）科研专项经费课题（201303083-5）；国家现代农业（肉牛牦牛）产业技术体系建设专项（CARS-38）