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| Effect of Raw Pork Quality on the Storage Property of Chilled Pork |
| GouAnping;LiCheng |
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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.
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2007, Vol. 21 
