中文摘要：

以牛后腿肉为原料，钡0定pH值、剪切力、蒸煮损失等指标随贮藏时间的变化状况，以确定宰后放置不同时间对牛肉品质指标的影响规律．结果表明：宰后放置时间对牛肉各品质指标均有显著影响．牛肉的pH值随着宰后放置时间的延长呈先降低后上升的趋势，于宰后4d达到极限pH；而蒸煮损失的变化趋势则相反．肌肉的剪切力在宰后1d内显著增加，24h时达到最大值，当放置较长时间时，剪切力随着宰后时间整体呈现降低趋势．

英文摘要：

The effect of postmortem chilling time on eating quality of beef hind leg muscle was investigated by evaluating pH,shear force value,and cooking loss in this paper.The results showed that the postmortem chilling time has a significant influence on eating quality of beef.As the chilling time prolongs,the pH value of beef firstly decreases,reaches the uhimate pH limit at 4 h,and then increases,whereas the evolution of cooking loss changes in reverse.The shearing force value of beef muscle vividly becomes bigger within the following first day,reaching at the highest value at 24 h;and then gradually decreases with a longer chilling time.