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| Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss |
| XIA Wenyun, GAI Shengmei, LIU Dengyong |
| 1.National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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Abstract The effect of postmortem aging time on quality characteristics of dried pork floss was studied in this work. Pork hindquarter was aged at 0–4 ℃ after slaughter, and sampled at 0, 3, 6, 9, 12, 24, 36 and 48 h for the measurement of pH value, shear force and myofibrillar framgmentation index (MFI). These samples were processed into dried meat floss, and the quality characteristics of the product were comprehensively evaluated by meat floss content, fluffiness, net fluffiness and fine fluffiness. As a result, the pH value of pork at 6 h after slaughter was 6.01±0.07, shear force (51.09±2.60) N, and MFI 58.021±1.635; the meat floss content of the processed product was (72.27±2.90)%, fluffiness (6.88±0.11) cm3/g, net fluffiness (7.68±0.46) cm3/g, fine fluffiness (2.44±0.27) cm3/g, and comprehensive score 0.084 2. The pH value of pork at 12 h after slaughter was 5.63±0.04, shear force (61.54±3.81) N, and MFI was 64.41±2.03. Moreover, at this time, maximum rigor mortis appeared, and the meat floss content of the processed product was (61.57±2.45)%, fluffiness (6.25±0.13) cm3/g, net fluffiness (7.08±0.14) cm3/g, fine fluffiness (1.60±0.09) cm3/g, and comprehensive score 0.305 0. The comprehensive score for quality characteristics of dried meat floss was higher at 24, 36 and 48 h (at the late stage of off-rigor) after slaughter than within 6 h. Thus, dried pork floss processed within 6 h postmortem had better quality. Pork after 6 h postmortem is no longer suitable for the processing of dried meat floss.
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2020, Vol. 34 
