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冷却方式对大河乌猪冷却肉贮藏性能的影响

Aixiang HUANG,min Lv,Ping LIU,Xiang LI

Meat Research（2010）

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Abstract
本文对采用不同冷却方式(一段式、两段式冷却)的大河乌猪(活重120kg)冷却肉的贮藏性能进行研究.结果表明:两段式冷却肉的色差b值、汁液流失率、挥发性盐基氮、细菌总数、假单胞菌数低于一段式冷却(P<0.05),而对pH值、色差L值、a值、大肠菌群值等影响不大(P>0.05).本实验贮藏期约为4-6天,其中两段式冷却可延长2天贮藏期,更适合于大河乌猪冷却肉的生产.
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Key words
chilling meat of Da-he black pig,physicochemical changes,cooling method,microbial index
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