| 猪PSE肉的pH值判定及其与汁液流失关系的研究 |
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| 引用本文： | 谢华,张春晖,王永林.猪PSE肉的pH值判定及其与汁液流失关系的研究[J].肉类工业,2006(10):45-46. |
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| 作者姓名： | 谢华 张春晖 王永林 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100;河南双汇集团技术中心,漯河,462000
2. 河南双汇集团技术中心,漯河,462000 |
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| 摘 要： | 研究了猪体不同部位肌肉的pH值变化规律及其汁液流失状况。结果表明较高的pH值下降速率和较低的最终pH值,将导致较高的汁液流失率,并促进PSE肉的发生。
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| 关 键 词： | PSE肉 理化特性 汁液流失 |
| 收稿时间： | 2006-07-11 |
| 修稿时间： | 2006年7月11日 |
Study on pH determination of PSE meat and the relationship between pH and its juice losses |
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| XIE Hua,ZHANG Chun-hui,WANG Yong-lin.Study on pH determination of PSE meat and the relationship between pH and its juice losses[J].Meat Industry,2006(10):45-46. |
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| Authors: | XIE Hua ZHANG Chun-hui WANG Yong-lin |
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| Abstract: | The pH change rules and the juice losses of muscles in different parts of pig body were studied. The results were revealed that higher decreasing ratios of pH and lower final pH would cause higher juice losses of the meats, and would promote the PSE meat formation. |
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| Keywords: | the PSE meat physics and chemistry characteristic juice losses |
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