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Experiment on chilled pork under different storage temperatures.

[In Chinese. / En chinois.]

Author(s) : XIAO H., XIE J.

Type of article: Article

Summary

The variations of the aerobic bacterial count, TVBN, colour, sensory evaluation, and pH values of pork with storage time were experimentally examined at different storage temperatures(0, 5, 10 and 20°C). The results show that the aerobic bacterial count and TVBN values increased with the increase of storage time and temperature. With the increase of storage time, L-value and a-value decreased slowly. The Arrhenius models of the aerobic bacterial count, total volatile base-nitrogen (TVB-N) value, L-value and a-value with respect to storage time and temperature were established.

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Pages: pp. 40-45

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