<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an important index to judge the quality of pork. This study aimed to analyze freshness indices change of pork and pork exudate during storage. Thus the conclusion of this study was to characterize freshness change of pork by change law of freshness indices of pork exudate. So as to provide a reference for more convenient determination of the pork freshness. The results showed that the freshness indices of pork and their exudates change accordingly with the increase of storage time. On day 3, the pork seeped out more obvious juice. The turbidity of pork and its exudates increased gradually with the decrease of freshness, and sensory scores decreased gradually. The color changed from bright red to reddish brown and finally grey brown. The indicators of pork and their exudates (the total volatile basic nitrogen, the pH, a* and turbidity levels) were significantly correlated at the 0.01 level, the correlation coefficients were 0.9727, 0.9823, 0.9205, and 0.8765, respectively. Therefore, freshness indices of pork exudates can reflect the freshness of pork.</p></abstract>

In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an important index to judge the quality of pork. This study aimed to analyze freshness indices change of pork and pork exudate during storage. Thus the conclusion of this study was to characterize freshness change of pork by change law of freshness indices of pork exudate. So as to provide a reference for more convenient determination of the pork freshness. The results showed that the freshness indices of pork and their exudates change accordingly with the increase of storage time. On day 3, the pork seeped out more obvious juice. The turbidity of pork and its exudates increased gradually with the decrease of freshness, and sensory scores decreased gradually. The color changed from bright red to reddish brown and finally grey brown. The indicators of pork and their exudates (the total volatile basic nitrogen, the pH, a* and turbidity levels) were significantly correlated at the 0.01 level, the correlation coefficients were 0.9727, 0.9823, 0.9205, and 0.8765, respectively. Therefore, freshness indices of pork exudates can reflect the freshness of pork.

Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

College of Food Engineering and Biotechnology

Tianjin University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

In recent years, as the Chinese consumption level increased, the consumption quantity of fresh pork had been increasing year by year. Freshness was an...

Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

Data publikacji: 18 lip 2019

Zakres stron: 63 - 69

DOI: https://doi.org/10.2478/aucft-2019-0008

Słowa kluczowe
pork, pork exudate, freshness index, freshness and drip loss

© 2019 Yunfeng Hu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

Data publikacji: 18 lip 2019

Zakres stron: 63 - 69

DOI: https://doi.org/10.2478/aucft-2019-0008

Słowa kluczowepork, pork exudate, freshness index, freshness and drip loss

© 2019 Yunfeng Hu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
pork, pork exudate, freshness index, freshness and drip loss