样品处理方法对肉的pH值测定结果影响

Effect of Sample Processing on pH Value of Meat

为了准确检测肉的pH值和正确判断肉的品质,以兔肉和羊肉为原料,分析了样品处理方法对其pH值测定结果的影响。通过比较绞碎和不绞碎兔肉和羊肉的pH值,发现绞碎兔肉和羊肉的pH值均显著(p<0.05)低于未绞碎兔肉和羊肉。绞碎羊肉的pH值显著(p<0.05)低于绞碎兔肉,但未绞碎羊肉的pH值显著(p<0.05)高于未绞碎兔肉。为了使肉的pH值更准确,应明确样品的处理方法。

In order to determine pH of meat precisely and obtain a correct judgment on its quality from its pH value, methods for processing meat samples are analyzed in this paper. Mutton and rabbit meat are taken as raw materials, mashed or non-mashed methods are analyzed. The results indicate that the pH of both mashed mutton and mashed rabbit meat are significantly （p〈0.05） lower than that of non-mashed ones; the pH of mashed mutton is significantly （p〈0.05） lower than that of mashed rabbit meat, but the pH of non-mashed mutton is significantly （p〈0.05） higher than that of non-mashed rabbit meat. Based on the results, the sample processing should be unified when the pH of meat is determined.