| 夏秋季市售新鲜猪肉变质程度与存放时间关系初探 |
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| 引用本文： | 漆君,徐庚全,熊启峨,陶得知,王权,张竞存. 夏秋季市售新鲜猪肉变质程度与存放时间关系初探[J]. 甘肃农业大学学报, 1993, 0(2) |
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| 作者姓名： | 漆君 徐庚全 熊启峨 陶得知 王权 张竞存 |
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| 作者单位： | 甘肃省武威地区畜牧兽医技术服务中心，甘肃省武威地区畜牧兽医技术服务中心，甘肃省武威地区畜牧兽医技术服务中心，甘肃省武威地区畜牧兽医技术服务中心，甘肃省武威地区畜牧兽医技术服务中心，甘肃省武威地区畜牧兽医技术服务中心 |
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| 摘 要： | 试验表明,市售新鲜猪肉,在气温23～31℃,相对湿度54％～93％的自然条件下,存放36h开始变为次鲜级,48h开始变质。以感官检查为标准,7项实验室检验中,以TVB-N符合最佳,依次是Pr、E、NH_3、ET、H_2S,pH符合最差。以TVB-N检验为标准,其它6项检验中,Pr、E、NH_3及感官检查结果最为接近。且据11个组合的平行程度,市售鲜猪肉新鲜度的实验室检验应以TVB-N、NH_3、Pr检验为主要项目。
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| 关 键 词： | 新鲜猪肉 变质程度 检验 |
Effects of Storage Time on Deterioration of Fresh Pork for Sale in Summer and Autumn |
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| Qi Jun Xu Gengquan Xiong Qi''''e Tao Dezhi Wang Quan Zhang Jincun. Effects of Storage Time on Deterioration of Fresh Pork for Sale in Summer and Autumn[J]. Journal of Gansu Agricultural University, 1993, 0(2) |
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| Authors: | Qi Jun Xu Gengquan Xiong Qi''''e Tao Dezhi Wang Quan Zhang Jincun |
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| Abstract: | Under natural conditions in Summer and Autumn (room temp——23℃～31℃, relative humidity——54%～93%), the fresh level of pork for sale decreased after 36h and became deteriorative after 48h.Seven lab examinaion items were used to evaluate the pork quality compared with the sense organ inspection.The reliability of these items was TVB-N, Pr, E, NH_3, ET, H_2S and pH, successively.It is suggested that the TVB-N, NH_3 and Pr should be the main items for fresh pork lab examinations. |
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| Keywords: | fresh pork deterioration inspection |
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