摘要
全球肉类加工业对PSE猪肉的关注与日俱增,这类劣质肉具有较高的亮度值和较差的保水性,同时加工产品的品质显著下降。叙述了猪PSE肉预防措施和加工特性的相关改进措施。为冷鲜猪肉的生产、品质的改善提供理论依据和技术支持。
World meat packing industry is paying more and more attention on PSE pork, which possesses higher L ＊ value combined lower holding water capacity, and could make product quality decrease. The aim of this paper was to discuss the main measures to prevent and improve the processing properties of PSE pork, providing a theory basis and technique for controlling quality during slaughtering and processing of chilled pork.
出处
《肉类工业》
2012年第4期34-37,共4页
Meat Industry
关键词
生猪
PSE肉
预防
改进
live pig, PSE pork, prevention, improvement
