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Effect of partial freezing on tthe quality of pork.

[In Chinese. / En chinois.]

Author(s) : PENG T., DENG J., TAN X., et al.

Type of article: Article

Summary

Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2°C (partial frozen), 4°C (cold storage) and -18°C (frozen storage). The results show that partial frozen pork could keep the first grade of freshness for 15 days and the second grade of freshness for 27 days, while 4°C was only 6 days. -2°C (partial frozen) pork had less drip loss, higher water retention rate and more acceptable sensory compared with that frozen stored at -18°C. So partial frozen can be effective method for keeping freshness of pork.

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Pages: 74-78

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30005221
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 33 - n. 145
  • Publication date: 2012/06

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