RELATIONSHIP BETWEEN PORK QUALITY CHARACTERISTICS EARLY POSTMORTEM AND AFTER CHILLING

被引：0
|
作者：
GARRIDO, MD
HONIKEL, KO
机构：
来源：
FLEISCHWIRTSCHAFT | 1995年 / 75卷 / 12期
关键词：
PORK; PSE-PORK; ELECTRIC CONDUCTIVITY; COLOR BRIGHTNESS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Studies with two German pig breeds in two German abattoirs covered pH-values at 45 minutes post mortem 5.4 to 7.0. Measurements of electric conductivity, and colour brightness at 24 h post mortem exhibited correlation coefficients of r = -0.88 resp. -0.86 to pH at 45 minutes. All other measured carcass and meat characteristics had a much less close relationship. The use of these two methods for measurement of meat quality characteristics is recommended.
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页码：1437 / 1440
页数：4
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