Relationship between Drip Loss and pH Value of Pork
LIU Wen-ying;TIAN Han-you;ZOU Hao;QIAO Xiao-ling;LI Jia-peng;CHEN Wen-hua;ZHANG Rui-mei;GUO Jian;YANG Xiu-li
1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China;
2. Beijing Ershang Dahongmen Meat Food Co. Ltd., Beijing 101107, China;
3. Metrohm China Experiment Center, Metrohm China Co. Ltd., Beijing 100101, China
Abstract：pH and drip loss of pork samples at 45 min postmortem and after 24 h of chilling were measured, and the relationship between both parameters was analyzed by plotting their experimental values as a function of the number of measured samples. The results showed that pork samples from the two time points displayed a regular distribution of pH values and exhibited a negative correlation between pH and drip loss. Drip loss of chilled pork could be predicted based on the distribution of pH values.
刘文营；田寒友；邹昊；乔晓玲；李家鹏；陈文华；张睿梅；郭建；杨秀丽. 猪肉pH值与滴水损失的关系分析[J]. 肉类研究, 2014, 28(9): 4-6.
LIU Wen-ying;TIAN Han-you;ZOU Hao;QIAO Xiao-ling;LI Jia-peng;CHEN Wen-hua;ZHANG Rui-mei;GUO Jian;YANG Xiu-li. Relationship between Drip Loss and pH Value of Pork. Meat Research, 2014, 28(9): 4-6.
2014, Vol. 28 
