Abstract：Six different quality raw pork meat treated with PE/PA vacuum-packaging and preservatives which were stored at 0～4℃.During refrigeration storage,first 15 days every 3 days and 15 days later every day,sensory evaluation was performed,TVB-N values and total bacterial accounts were determined,and protein sediment was tested.The results were that the better the raw pork meat’s quality was,the longer it could be stored.
苟安平；李诚. 原料肉质量对冷却肉贮藏性的影响[J]. 肉类研究, 2007, 21(3): 33-37.
GouAnping;LiCheng. Effect of Raw Pork Quality on the Storage Property of Chilled Pork. Meat Research, 2007, 21(3): 33-37.
2007, Vol. 21 
