原料肉质量对冷却肉贮藏性的影响

Influence of raw pork meat’s qualities on the storage characters of the chilled pork

选取6种不同来源的猪肉，均采用保鲜剂处理并使用PE／PA塑料袋真空包装，研究其在0～4℃冷却保存条件下的保鲜效果。对各组肉样进行感官评定，测定其TVB—N值、菌落总数，并进行球蛋白沉淀试验，从而判定样品的新鲜度的变化。前15d每3天评定一次，15d后每天评定一次。结果表明：肉的质量越好其贮藏性越好。

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.