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| A Probe on Peroxidation Value Detecting Method for Export Frozen Pork |
| Ju Bo;Wang Fangxian;Guan Enping;Zheng Cheng |
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Abstract Petroleum ether with a boiling range from30℃to 60℃ was chosen to extract frozen pork fat.Under different extraction time and temperature,different results were obtained.The basic operation method on detecting peroxidation value was discussed,and a critical peroxidation value for export frozen pork-lower than 4.2 meq/kg during storage-was determined.
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2000, Vol. 14 
