Abstract：Objective: The applicability of acid value (AV) and peroxide value (POV) to measure the quality of traditional
Chinese cured meat was investigated by storage experiments on cured meat samples collected from different regions of
China. Methods: The changing trends of both parameters were examined after different storage periods along with sensory
evaluation. Based on these investigations, the correlations of AV and POV with sensory quality were analyzed as well as the
effect of different locations and lean meat to fat ratios on AV and POV. Results: The sensory quality of cured meat gradually
deteriorated; AV increased first and then decreased, and POV showed a gradual upward trend in general. During the later
stage of storage, the changing trend of AV was positively correlated with that of sensory quality, and superior correlation
with POV was observed. Different locations had a significant effect on AV, while the changing trend of POV was consistent
among different locations. Lean meat percentage was positively proportional to AV, and the same relationship was found
between fat percentage and POV, suggesting that POV is a better indicator of the extent of lipid oxidation. Conclusion: AV
has a great limitation and is unable to accurately represent the actual quality of cured meat.
李贺楠；时宏霞；李莹莹；陈淑敏；王守伟. 传统腌腊肉制品酸价和过氧化值指标适用性[J]. 肉类研究, 2014, 28(1): 17-21.
LI He-nan;SHI Hong-xia;LI Ying-ying;CHEN Shu-min;WANG Shou-wei. Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat. Meat Research, 2014, 28(1): 17-21.
2014, Vol. 28 
