| 冷却猪肉pH值变化与肉汁渗出率的关系研究 |
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| 引用本文： | 尹忠平,夏延斌,李智峰,颜学祥. 冷却猪肉pH值变化与肉汁渗出率的关系研究[J]. 食品科学, 2005, 26(7): 86-89 |
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| 作者姓名： | 尹忠平 夏延斌 李智峰 颜学祥 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,湖南,长沙,410128
2. 湖南谊信创汇农业实业有限公司,湖南,长沙,410001 |
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| 摘 要： | 为了解决冷却肉流汁过多的问题,本项研究分别选取不同部位的猪肉作实验材料,在同等处理条件下检测了不同时点猪肉的pH值和肉汁渗出率。结果表明:不同部位猪肉的pH值下降速率和极限pH值存在一定的差异,有的存在极显著差异(p<0.01);较高的pH值下降速率和较低的极限pH值会导致较高的肉汁渗出率。
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| 关 键 词： | pH值 肉汁渗出率 冷却肉 |
| 文章编号： | 1002-6630(2005)07-0086-04 |
| 修稿时间： | 2004-07-26 |
Study on Relationship Between Postmortem pH Change and Purge Loss in Chilled Pork Meat |
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| YIN Zhong-ping,Xia Yan-bin,LI Zhi-feng,YAN Xue-xiang. Study on Relationship Between Postmortem pH Change and Purge Loss in Chilled Pork Meat[J]. Food Science, 2005, 26(7): 86-89 |
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| Authors: | YIN Zhong-ping Xia Yan-bin LI Zhi-feng YAN Xue-xiang |
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| Affiliation: | YIN Zhong-ping1,XIA Yan-bin1,LI Zhi-feng2,YAN Xue-xiang2 |
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| Abstract: | In order to find methods to decrease purge loss of chilled meat, different parts of pork muscle were used as experimentmaterials. The pH volume and purge loss were measured under the same processing conditions at different time. The obtainedresults strongly suggested that the different parts of pork muscle had different postmortem pH decline rate and ultimate pH, anddifferences between some muscles were statistically highly significant (p<0.01). The higher postmortem pH decline rate andthe lower ultimate pH meant the higher purge loss. |
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| Keywords: | pH volume purge loss chilled meat |
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