In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value highly correlated with VBN (P < 0.0001), pH (P < 0.0001), TAB (P < 0.0001), instrumental colour a* value (P < 0.0001), and overall acceptability (P < 0.001). Two linear equations were established as the result of stepwise multiple linear regression analysis. According to the equations, the beef loin is completely spoilt if the torrymeter value is 11.82 or less and if the VBN value and a* value are 20 mg/100 g and 18, respectively.

在这项研究中，我们评估了牛腰肉在4°C下储存18天期间质量和新鲜度特性与toriantorry值之间的关系，以确定定义肉类最大货架寿命的torryometer值。在存储过程中，pH，总好氧细菌（TAB）和挥发性碱性氮（VBN）值增加，而电阻计值降低。扭矩计值与VBN（P <  0.0001），pH（P <  0.0001），TAB（P <  0.0001），仪器颜色a *值（P <  0.0001）和总体可接受度（P < 0.001）。作为逐步多元线性回归分析的结果，建立了两个线性方程。根据等式，如果扭力计值等于或小于11.82，并且VBN值和a *值分别为20 mg / 100 g和18，则牛腰肉会完全变质。