Abstract：The quality changes of marinated pork packaged in a tray or vacuum during storage at 4 ℃ before grilling were
detected using an electronic nose. This study further evaluated changes in the freshness of marinated pork with storage
time. It was found that electronic nose technology could accurately discriminate among the odors of marinated pork stored
for different time periods. The results of electronic nose analysis indicated that the odor of marinated pork changed fast
during chilled storage. Furthermore, this study demonstrated that electronic nose was useful to detect if the marinated pork
deteriorated or spoiled during chilled storage.
任 静，孙方达，程 龙，孔保华. 电子鼻技术研究不同包装调理预制烤猪肉冷却贮藏过程中品质的变化[J]. 肉类研究, 2016, 30(5): 30-35.
REN Jing, SUN Fangda, CHENG Long, KONG Baohua. Electronic Nose to Detect Quality Changes of Marinated Pork Packaged by Different Methods during Chilled Storage before Grilling. Meat Research, 2016, 30(5): 30-35.
