热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉加工过程中品质变化研究

Research on quality change of hot boned pork,traditionally chilled pork and vacuum-packed chilled pork during processing

比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。结果表明,真空包装冷却猪肉的嫩度、风味、多汁性、喜好程度和总体评价都比普通冷却猪肉、热鲜猪肉好,真空包装延长了猪肉保质期,宰后成熟提高了猪肉的食用品质,真空包装冷却猪肉更受消费者青睐。

In this article, differences between the changes of carcass temperature, pH, meat color, eating quality （including tenderness, flavor, juiciness, overall likeness, and total score） and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared. The results showed that vacuum packed chilled pork obtained higher scores in the aspects of sensory tenderness, flavor, juiciness, overall establishment than the others. Vacuum packed, aged pork is preferred by consumers much more since the vacuum packing extended the pork＇ s shelf life and postmortem aging processing improved the pork＇ s eating quality.