宰后不同贮藏温度和时间对猪肉色泽变化的影响

Effect of different temperature and time during postmortem aging on pork color and lustre

试验比较研究了宰后不同贮藏温度和时间对注水猪肉和未注水猪肉色泽变化的影响。从猪屠宰场选取宰杀后的注水猪、未注水猪各6头,选取后腿肉,经简易包装后分别在室温(20～25℃)和冷藏(0～4℃)下0、12、24、36、48、60、72h时测定肉色。结果表明,室温下,注水肉和未注水肉的L*、a*、b*、ΔEab*变化趋势一致,注水肉在48h、非注水肉在12h的肉色(ΔEab*)与其他时间点存在显著差异(p<0.05)。冷藏下L*、b*变化一致,a*、ΔEab*变化不一致,注水肉各时间点差异不显著,未注水肉在0h的肉色与其他时间点存在显著差异(p<0.05)。正常肉在销售过程中,室温贮藏时间最好不超过12h,否则会影响销售,而冷藏肉色在72h内不会影响销售。

The study was designed to track the changes of meat color of allusion pork and un-affusion pork in different storage temperature and time. Affusion pig and un-affusion pig are choosed from abattoir after slaughtered. After beening simply packed,the hind leg meat is storaged at 20-25 ℃, and 0-4 and detected the color at 0, 12, 24, 36, 48, 60, 72 h. The result showed that at room temperature the trend of L＇a＊, b＊,△Eab＊ of affusion and un-affusion pork color are no difference and there are significant difference in 48 h of affusion pork color and 12 h un-affusion pork color. At refrigeration temperature the trend of L＊, b＊ are same, but a＊,△Eab＊are different. There are no difference of affusion pork between every detected hour and significant difference between Oh of un-affusion pork color and others. When is sold, the storage time has better not exceed 12 h in the room, otherwise it will affect sales. The pork color in the 72 h will not affect sales in cold storage.