Abstract：Abstract: In this paper, the influence on storage property of cooling meat from Da-he black pig in different cooling method (normal and 2-stage cooling) were studied. The results indicted that color value of b, juice reduce, TVB-N, microfloral and Pseudomonas of cooling meat were lower in 2-stage cooling group(P＜0.05). Whereas pH value, color value of L and a, coliform group are no different in two cooling style(P>0.05), the storing period of chilling meat in this test are about 4-6d and 2-stage cooling group are more better that prolong 2days.
黄艾祥；吕敏；刘苹；李祥. 冷却方式对大河乌猪冷却肉贮藏性能的影响[J]. 肉类研究, 2010, 24(8): 36-39.
HUANG Aixiang;Lv min;LIU Ping;LI Xiang. On Storage Property of Cooling Meat from Dahe Black Pig in Different Cooling Method. Meat Research, 2010, 24(8): 36-39.
2010, Vol. 24 
