Title: Influence of raw pork meat’s qualities on the storage characters of the chilled pork
Abstract: Six raw pork meat samples from different origins were packaged with PE/PA vacuum-packaging bags after treatment of preservatives. Then, the refreshing effects of the samples were studied when they 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 showed that the better the raw pork meat’s quality was, the longer it could be stored.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
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