摘要
以白条后腿pH值及温度作为判定依据进行研究,得到宰后55～60min内后腿pH值<5.5,温度>37℃时为PSE白条肉,降低了PSE白条肉出厂机率,提高客户满意度。
By studying pH value and temperature of the pig carcass hind legs,carcass meat was obtained within 55-60 minutes after pigs slaughtered,when hind legs pH value 5.5,temperature 37℃,this kind of pork was PSE.In this way,the probability of PSE pork out of factory was reduced,and customer satisfaction was improved.
出处
《肉类工业》
2012年第1期29-32,共4页
Meat Industry
关键词
PSE白条肉
无损
判定
PSE carcass meat
non-destructive
determination
