| 样品处理方法对肉的pH值测定结果影响 |
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| 引用本文： | 张崟,王卫.样品处理方法对肉的pH值测定结果影响[J].农产品加工．学刊,2012(10):141-142. |
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| 作者姓名： | 张崟 王卫 |
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| 作者单位： | 成都大学 肉类加工四川省重点实验室 |
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| 摘 要： | 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。
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| 关 键 词： | 肉 pH值 兔肉 羊肉 |
Effect of Sample Processing on pH Value of Meat |
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| ZHANG Yin,WANG Wei.Effect of Sample Processing on pH Value of Meat[J].Nongchanpin Jlagong.Xuekan,2012(10):141-142. |
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| Authors: | ZHANG Yin WANG Wei |
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| Institution: | (Chengdu University,Meat Processing Key Laboratory of Sichuan,Chengdu,Sichuan 610106,China) |
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| Abstract: | 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 significandy(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. |
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| Keywords: | meat pH mutton meat rabbit meat |
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