Abstract: In this study, four types of tea were used to steam beef. Through sensory evaluation of processed beef, texture characteristics, moisture content, color, lipid oxidation, reduction ability, total antioxidant activity and other indicators were measured to comprehensively evaluate the quality of beef after tea treatment. The results showed that in terms of sensory evaluation, the beef treated with black tea had the best taste and flavor and the highest score. The moisture content of beef treated with green tea, dark tea and black tea decreased by 3.61%, 7.23% and 7.06% (P<0.05). After green tea, dark tea and black tea treatment, the hardness, chewiness and restoring force of beef increased significantly by 25.81%-45.57%, 41.60%-68.38% and 13.78%-26.57% (P<0.05). The cohesion of the dark tea treatment group increased significantly by 12.23% (P<0.05). The elasticity of beef after tea treatment was not significant (P>0.05). The L* value of beef treated with green tea and black tea decreased significantly by 9.61% and 12.26% compared with the control group (P<0.05), the a* and b* values of beef treated with black tea increased significantly by 102.07% and 15.75% (P<0.05), and the b* value of beef treated with scented tea decreased significantly by 23.06% (P<0.05). The degree of lipid oxidation of beef after tea treatment was significantly reduced by 29.16%-66.87% (P<0.05), and the inhibition effect was the best after scented tea treatment. The reducing capacity and total antioxidant activity of beef were significantly increased by 4.50-8.43 times and 2.73-4.24 times after tea treatment (P<0.05), with the most obvious effect of dark tea. It can be seen that all the four tea treatment groups can improve the physical and chemical properties of beef, as well as the reducing ability and total antioxidant activity of beef, among which the black tea treatment group has the best color and flavor, which is suitable for the preparation of beef products.
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