Study on quality properties of prepared beef

In order to understand the quality properties finished beef sold at Beijing market, a survey was conducted on quality index of finished beef with eleven brands and six parts sampling from Beijing supermarket. The results showed that significant or high significant differences on the major quality index were observed among different brands and parts of beef, and big difference of the variation extent among the measured index were also found.The index value of p H, water and protein content of beef were relatively stable, CV < 10%. Big differences were observed in the index of shearing force, red shade ( a) , hardness and fat content of beef among the measured samples, CV > 40%. It is necessary to formulate the quality standards for the four index. The variation extents of brightness ( L) , yellow shade and elasticity were found at middle level with CV of 10% ⁴0% among the measured samples.Among the all measured index, protein and fat content were a little bit low and shearing force was higher, and the three index were considered to be the prefer quality index of beef and should be implemented preferentially.The taste score of steak was highest for consumers when the shear force, moisture content and fat content reached 2 ³kg, 77% and 3% or more, respectively.