中文摘要：

【目的】探讨影响不同部位的牛肉肉色稳定性差异的主要生化因素。【方法】从8头牛胴体上分别取背最长肌、半膜肌和腰大肌，在0-4℃冷藏7d，每隔1d分别测定肉色、色素含量、pH、MDA含量、NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性等指标。【结果】背最长肌在整个冷藏期间的a·值最高且变化最小，MDA含量最少，NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性最高，肉色最稳定；半膜肌居中，而腰大肌的a·值最小，变化最显著，MDA含量最高，NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性最低，肉色最不稳定。【结论】牛肉肉色稳定性与其NADH浓度、乳酸脱氢酶和高铁肌红蛋白还原酶活性显著相关（户〈0．05）。

英文摘要：

[Objective] The experiment was designed to investigate the major bio-factors affecting color stability from different bovine muscles. [Method] Three representative bovine muscles- M. longissimus lumborum （LL）, M. semimembranosus （SM）, and M. psoas major （PM） were obtained from 8 beef carcasses. Instrumental color, pigment content, pH value, MDA content, NADH concentration, LDH and metmyoglobin reductase activity were measured every two days over a period of 7d retail display at 0-4℃. [Result] The order of color stability of the three muscles was： LL〉SM〉PM. The a＊ value, NADH concentration, LDH and metmyoglobin reductase activity was the highest in LL and the MDA content was the least. While the a＊ value, NADH concentration, LDH and metmyoglobin reductase activity of PM was the lowest and MDA content was the highest. [ Conclusion ] NADH concentration, LDH and metmyoglobin reductase activity in beef muscle have a significant correlation with color stability （P〈0.05）.