利用差示扫描量热法（DSC）测量出牛肉玻璃态转化温度（glass transition temperature，Tg）为 -14 ℃。将牛肉贮藏在 -10 ℃（>Tg）、-14 ℃（=Tg）、-18 ℃和 -22 ℃（﹤Tg）条件下 7个月，通过测定贮藏过程中颜色参数、嫩度、菌落总数、挥发性盐基氮（Volatile base nitrogen ，TVB-N）的变化研究玻璃态贮藏对牛肉品质的影响，并建立牛肉品质（TVB-N）的动力学模型，对货架期进行预测。结果表明：-14 ℃、-18 ℃、-22 ℃贮藏牛肉，随时间的延长，L*值较稳定，a*值先增大后减小，b*逐渐增大；-10℃ L*值下降幅度大，a*值逐渐降低。四种贮藏温度下牛肉的剪切力均先增大后减小；菌落总数整体呈上升趋势；TVB-N值随贮藏时间的延长逐渐增加。根据Arrhenius方程,以TVB-N为指标建立预测冻藏牛肉货架期的动力学模型。得到Ea值为 0.2 KJ/mol，指前因子K0为 0.0042。

The glass transition temperature (Tg) of beef was measured at -14 ° C by differential scanning calorimetry (DSC). The beef was stored at -10 ° C (> Tg), 14 ° C (= Tg), - 18 ° C and -22 ° C (<Tg) for 7 months, the effects of vitreous storage on the quality of beef were studied by measuring the change of color parameters, tenderness, total number of colonies and Volatile base nitrogen (TVB-N) during storage, and the dynamic model of beef quality (TVB-N) was established to predict the shelf life. The results showed that the L * value was stable with the time prolonged at -14 ℃, -18 ℃ and -22 ℃. The * value increased first and then decreased, and b * increased gradually. -10 ℃ when the L * value decreases significantly, a * value is gradually reduced. The shear stress of beef under the four storage temperatures increased first and then decreased. The total number of colonies is on the rise. TVB-N values increase gradually with the storage time. According to the Arrhenius equation, the dynamic model of predicting the shelf life of frozen storage was established with TVB-N as the index. The Ea value was 0.2 KJ / mol and the pre-exponent K0was 0.0042.