Abstract：The major study of this text is the quality changes of fresh pork during partial freezing at -2℃
to provide a theories basis for the its business subfreeing storage and fresh keeping.First by measuring
freezing curve,we have that the freezing point of fresh pork is -1℃,to make sure that its congelation's
ordering of the fresh pork is -2℃ again,so we can carry on a subfreezing storage and fresh keeping
experiment at -2℃,to measure sensory assessment, physics and chemistry index(pH value,TVB-N value,
WHC),bacteria counts every three day. By analyzing and comparing the change of these index in the
subfreezing storage,the feasibility of fresh pork by partial freezing was discussed.The results showed as
follows:along with the increment of the hoarding number,its bacteria counts,pH value and WHC all
descend first after rises of trend,and partial freezing could restrain the growth of bacteria significantly,
keep the TVB-N at relatively low level.The store time limit can reach to 20d above.
宋华静；刘玺. 鲜猪肉微冻保鲜技术的初步研究[J]. 肉类研究, 2009, 23(2): 25-29.
SONG Huajing;LIU Xi. The Initial Study of Fresh Keeping Technology of Partial Freezing for Fresh Pork. Meat Research, 2009, 23(2): 25-29.
2009, Vol. 23 
