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MEAT RESEARCH
2008
(10)
48-51
热分割和冷分割对小包装鲜肉货架期的影响
作 者：
李红民;陈韬
单 位：
云南农业大学食品科学技术学院
关键词：
热分割;冷分割;货架期;肉质
摘 要：
采用冷、热分割处理之间的对比,研究了两种分割方式下猪肉的色泽红度值a*、汁液流失率、菌落总数、TVB-N、感官指标的变化情况。结果表明:贮藏过程中,冷分割肉的汁液流失率、TVB-N值显著低于热分割肉(P<0.01),感官指标优于热分割肉且货架期比热分割肉的长;但两种处理分割肉的色泽红度a*值和TBA值差异不显著(p>0.05)。通过试验可以得出,与热分割相比,冷分割能延长鲜肉货架期2-3天。
译 名：
Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat
作 者：
LI Hongmin, CHEN Tao (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201)
关键词：
hot-deboning; cold-deboning; shelf life; meat quality
摘 要：
The aim of this study was to investigate the effect of hot-deboning versus cold-deboning on meat. In order to compare the effect of the treatments, a*, purge loss, total plate counts, TVB-N and sensory parameters were measured. The results indicate that purge loss and TVB-N of cold-deboned meat are significantly lower(P<0.01) than those of hot-deboned meat during the storage, and cold- deboned meat had better sensory evaluation and longer shelf life. No differences were observed in a* value and TBA between the treatments. It is concluded that cold-deboning treatment can extend the shelf life of fresh meat significantly compared to hot-deboning.
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