|
|
|
| On Storage Property of Cooling Meat from Dahe Black Pig in Different Cooling Method |
| HUANG Aixiang;Lv min;LIU Ping;LI Xiang |
| (1. Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 6502012. Yunnan Dong-heng food company limited, Yunnan, Fuyuan 655500) |
|
|
|
|
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.
|
|
|
|
|
|
|
|
| [1] |
FAN Yanfeng, TANG Xiujun, GE Qinglian, JIA Xiaoxu, MA Lina, TANG Mengjun, WANG Jue, LU Junxian, GAO Yushi. Effect of Aqueous NaOH Treatment on Chicken Meat Quality[J]. Meat Research, 2021, 35(2): 9-12. |
|
|
|
|
2010, Vol. 24 
