Abstract：The aim of this study was to investigate the effect of hot-deboning versus cold-deboning on meat. In order to compare the effect of the treatments, a*, purge loss, total plate counts, TVB-N and sensory parameters were measured. The results indicate that purge loss and TVB-N of cold-deboned meat are significantly lower(P<0.01) than those of hot-deboned meat during the storage, and cold- deboned meat had better sensory evaluation and longer shelf life. No differences were observed in a* value and TBA between the treatments. It is concluded that cold-deboning treatment can extend the shelf life of fresh meat significantly compared to hot-deboning.
李红民；陈韬. 热分割和冷分割对小包装鲜肉货架期的影响[J]. 肉类研究, 2008, 22(10): 48-51.
LI Hongmin;CHEN Tao. Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat. Meat Research, 2008, 22(10): 48-51.
2008, Vol. 22 
