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快速冷却对猪肉品质的影响

DOI: 10.7685/j.issn.1000-2030.2006.01.022, PP. 98-102

Keywords: 快速冷却,胴体,肉质,猪肉

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Abstract:

24头杂交猪常规屠宰后将胴体随机分成3组(每组8头),分别采用常规冷却24h(0~4℃,风速2.5m.s-1),快速冷却(-20℃,风速2.5m.s-1)1h和2h后转入0~4℃冷却至宰后24h。肉质测定结果显示快速冷却1h和2h可减缓背最长肌pH的下降速率,加快其温度的下降,提高a*值、肌浆蛋白和肌肉总蛋白溶解性,对L*值和肌原纤维蛋白溶解性没有影响;快速冷却1h可以提高持水性、嫩度,减少肌束内肌细胞外空隙面积;快速冷却2h使肌束内肌细胞外空隙面积增大,对持水性、嫩度影响不显著。这表明采用快速冷却1h可以改善肉的品质。

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