Title: Quality change of pork bellies processed in low temperature during storage
Abstract: In this study,pork bellies were separately pre-heated in boiling water in 3,5,7,9 min and 11 min,then sterilized in low-temperature condition,then incubated at 20 ℃,respectively No.0,20,40,60,80,100,120 d and its physical and chemical indexes and the total number of bacteria were determined.The results showed that: 5 min treatment group in the storage 100 d still has a good eating characteristics,shear force 12.59 N,pH 6.6,TBARS value 0.87,the total number of bacteria is 0,sensory score≥6.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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