摘要
通过对灌水猪肉新鲜度指标TVB-N值的测定表明,灌水肉腐败变质速度比正常肉快。气温27℃时,灌水肉宰后9小时TVB-N值(mg/100g)为18.4(正常肉15.1),宰后12小时为25.6(正常肉21.3)。宰后主要通过灌水肉的感官特点进行快速检验。注意同PSE肉鉴别。
By dererminating TVB-N value which is one of the fresh grade guideline of pour-water pork, it showed that the pour-water pork rotted and decayed faster than the normal pork. When the temperature was 27C,the TVB-N value(mg/100g)of pour-water pork was 18. 4 in 9 hours (the normal pork 15. 1) and in 12 hours the value was 25- 6 (the normal pork 21. 3). The rapid inspection of pour-water pork is carried out by detecting its feeling character, meanwhile, pay much attention to distinguish pour-water pork with PSE pork.
关键词
灌水猪肉
TVB-N值
测定
猪肉
Pour-Water pork
TVB-N value
Determination
Fast Inspection
