[目的]研究不同冷却方式对宰后分割牛肉品质的影响，为改善牛肉嫩度，增强食用品质提供理论依据。[方法]以宰后分割牛肉为材料，用快速冷却、常规冷却、延迟冷却3种冷却方式对宰后分割牛肉进行处理，于4℃冷库成熟7 d，考察各冷却方式对牛肉品质的影响。[结果]经快速冷却处理的分割牛肉由于降温速度快，2 h温度降至4℃ 左右时，pH高于6．2，出现肌肉冷收缩现象，剪切力最大，在成熟过程中嫩化效果不佳（P＞0．05），且对肉色影响不大。常规冷却的牛肉降温速率仍较快，且冷却失重较大。延迟冷却后的牛肉因温度较高，可以促进牛肉进入僵直期，随着成熟的进行牛肉的嫩度不断增大，亮度和红度得到改善，虽然冷却损失较快速冷却的牛肉大，但牛肉的嫩度改善程度最大，牛肉的食用品质最佳。[结论]延迟冷却很大程度上改善了牛肉嫩度，增强了牛肉食用品质。%Objective] To study the effects of different cooling methods on the quality of beef cuts after slaughtering, and provide theoretical basis for improving the beef tenderness and edible quality.[Methods] Taking beef cuts after slaughtering as materials, treatment was carried out by rapid cooling, conventional cooling and delayed cooling to maturate for 7 days at a 4 ℃ cold storage, to evaluate the effects of cooling methods on quality of cut beef.[ Results] Due to rapid cooling, the temperature of beef cuts treated by rapid cooling process dropped to 4 ℃in 2 h, pH was higher than 6.2, cold shrinkage occurred, and shear stress was up to the maximum.The tenderizing effect on beef cuts was not significant during the maturation process (P>0.05), and the effect on cuts color was weak.The cooling speed of beef cuts treated by con-ventional cooling was still rapid, and beef cuts suffered a large weight loss.Due to the high temperature, the beef cuts treated by delayed cool-ing entered into stiff stage quickly.Along with the maturity of beef, the tenderness increased, and the lightness and red degree improved.Al-though the weight loss of beef cuts was greater than the rapid cooling process , the improvement of beef tenderness and consumption quality got up to the maximum.[Conclusion] The beef tenderness and edible quality are both improved by delayed cooling.
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