CAJ | 학술논문

全球肉类加工业对PSE猪肉的关注与日俱增，这类劣质肉具有较高的亮度值和较差的保水性，同时加工产品的品质显著下降。叙述了猪PSE肉预防措施和加工特性的相关改进措施。为冷鲜猪肉的生产、品质的改善提供理论依据和技术支持。
전구육류가공업대PSE저육적관주여일구증，저류렬질육구유교고적량도치화교차적보수성，동시가공산품적품질현저하강。서술료저PSE육예방조시화가공특성적상관개진조시。위랭선저육적생산、품질적개선제공이론의거화기술지지。
World meat packing industry is paying more and more attention on PSE pork, which possesses higher L ＊ value combined lower holding water capacity, and could make product quality decrease. The aim of this paper was to discuss the main measures to prevent and improve the processing properties of PSE pork, providing a theory basis and technique for controlling quality during slaughtering and processing of chilled pork.