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本文在测定市场牛肉的新鲜度卫生指标（ＴＶＢ－Ｎ、菌落总数、ｐＨ）的基础上，利用统计方法分析了主要指标间的相关性，结果表明未包装的市场牛肉的ＴＶＢ－Ｎ和ＴＮＢＣ两指标间有显著性相关关系。利用ＴＶＢ－Ｎ、菌落总数、ｐＨ、水分含量结合感官评定，能准确地检测牛肉的新鲜度。而不同处理的小包装牛肉，ＴＶＢ－Ｎ和菌落总数间的相关性不显著，认为应研究建立针对小包装牛肉的新鲜度卫生指标及标准。
Based on the determination of freshness index (TVB-N, total number of colonies, pH) of beef in market, the correlation between the main indicators was analyzed by statistical method. The results showed that the TVB-N and TNBC of unpackaged market beef There is a significant correlation between the indicators. Using TVB-N, the total number of colonies, pH, moisture content combined with sensory evaluation, can accurately detect the freshness of beef. However, there was no significant correlation between the TVB-N and the total number of small-package beef in different treatments. It is suggested that the establishment of freshness indicators and standards for small package beef should be studied.