猪肉pH值与滴水损失的关系分析
저육pH치여적수손실적관계분석
Relationship between Drip Loss and pH Value of Pork
  • 万方数据
    肉类研究 육류연구
    MEAT RESEARCH
    2014年 9期 4-6 ,共3页

    刘文营%田寒友%邹昊%乔晓玲%李家鹏%陈文华%张睿梅%郭建%杨秀丽

    류문영%전한우%추호%교효령%리가붕%진문화%장예매%곽건%양수려

    冷却猪肉%pH值%滴水损失 冷卻豬肉%pH值%滴水損失
    냉각저육%pH치%적수손실
    chilled pork%pH value%drip loss
    研究屠宰后45 min与冷却排酸24 h后肉样pH值的分布，对pH值所对应的滴水损失的分布规律进行分析。结果表明：屠宰后45 min与冷却排酸24 h后肉样的pH值存在一定的规律，且与滴水损失存在一定的负相关。通过对不同阶段肉样的pH值分布进行测定，可以预测冷却排酸后肉样的滴水损失。
    연구도재후45 min여냉각배산24 h후육양pH치적분포，대pH치소대응적적수손실적분포규률진행분석。결과표명：도재후45 min여냉각배산24 h후육양적pH치존재일정적규률，차여적수손실존재일정적부상관。통과대불동계단육양적pH치분포진행측정，가이예측냉각배산후육양적적수손실。
    pH and drip loss of pork samples at 45 min postmortem and after 24 h of chilling were measured, and the relationship between both parameters was analyzed by plotting their experimental values as a function of the number of measured samples. The results showed that pork samples from the two time points displayed a regular distribution of pH values and exhibited a negative correlation between pH and drip loss. Drip loss of chilled pork could be predicted based on the distribution of pH values.
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