PSE猪肉的成因及VE对其控制技术

The occurrence reasons of muscle protein from pale,soft,exudative (PSE) pork and controlling the produce from PSE pork by using Vitmin Ein

PSE猪肉表现为肉色苍白、质地松软和表面有汁液渗出等而不被消费者接受,降低了猪肉的食用价值和经济价值。本文从品种、饲养管理、养殖环境、营养、应激、屠宰与加工等因素阐述了PSE猪肉的发生原因以及发生机制,并根据VE的理化特性及抗氧化功能,探讨了VE在控制PSE肉产生方面的作用。

The characteristic of PSE pork is pale, soft and exudative. The edibility and economic value of the PES pork are depressed, and the consumer will not accept it. This paper deals with the occurrence reasons and the mechanism of the PSE pork caused by the following factors, such as breed, feeding and management, farming environment, nourishment and slaughter. This paper also demonstrates the functions of controling the meat of PSE based on physics, chemistry and antioxidizing of the Vitmin Ein.