关于冷却肉的质量

ON THE QUALITY OF CHILLED MEAT

本实验是在冷却肉生产企业的实际加工流水线上及销售环节中选取5个时间点进行随机取样，对冷却肉的pH值、持水力（WHC）、嫩度（切断力）、鲜味（IMP的含量）、新鲜度（挥发性盐基氮TVB－N、K值）等理化指标及微生物指标（细菌总数）进行测定。并对冷却肉的感官作定性描述。实验结果表明超市中放置第三天的冷却肉处于僵直后期，其新鲜度符合有关资料介绍的一级鲜猪肉标准。与刚屠宰时相比，嫩度变化不明显，但鲜味物质增加，风味有较大改善。

The chemical, physical and microbiological(the amount of bacteria) indexes of chilled meat were tested, and its organoleptic characteristic was also described qualitatively in the experiment. The physical and chemical indexes include pH, water holding capacity(WHC), tenderness (cutting force), the content of IMP and freshness (TVB-N value, Kvalue). The chilled meat used in the test was sampled from practical production line and supermarket at five different time points. The results showed that the chilled meat had beendisplayed in supermarket for three days was in the later period of rigor mortis,and its freshness accorded with the standard of the First Grade fresh pork introduced in the related paper. Compared with the initial condition of post-slaughter, the tenderness changed little,while the content of IMP increased and the flavor improved greatly.