Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi
HU Shengjie1, ZHU Dongyang1, WANG Rui2, KANG Zhuangli1,*, LU Xuejun2, MA Hanjun1, SONG Zhaojun1
1.Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2.Henan Zhongpin Food Industry Co. Ltd., Changge 461500, China
Abstract：Pork longissimus dorsi was taken at 24 h postmortem and stored at 4 ℃ for up to 48 h. At 12 h intervals during the storage period, pH value, color difference, storage loss, cooking loss, shear force and water migration were analyzed. The aim was to examine the effect of cold storage on the quality of chilled pork. The results demonstrated that pH value, yellowness value (b*), storage loss and cooking loss increased significantly (P < 0.05) with storage time, but brightness value (L*) and redness value (a*) did not change significantly (P > 0.05) during the first 24 h of storage. pH value, L* and b*, storage loss and cooking loss were the highest, while shear force was the smallest at 48 h. Low field nuclear magnetic resonance analysis showed that the T2b, T21 and T22 relaxation times were prolonged significantly (P < 0.05) with storage time; the peak area ratio of T21 was decreased, whereas the peak area ratio of T22 was increased. To sum up, the quality of pork longissimus dorsi could be maintained for 24 h at 4 ℃.
胡胜杰，朱东阳，王 锐，康壮丽，陆学军，马汉军，宋照军. 冷藏时间对冷却猪背最长肌品质的影响[J]. 肉类研究, 2018, 32(3): 29-33.
HU Shengjie, ZHU Dongyang, WANG Rui, KANG Zhuangli, LU Xuejun, MA Hanjun, SONG Zhaojun. Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi. Meat Research, 2018, 32(3): 29-33.
2018, Vol. 32 
