【摘要】 试验表明,市售新鲜猪肉,在气温23～31℃,相对湿度54％～93％的自然条件下,存放36h开始变为次鲜级,48h开始变质。以感官检查为标准,7项实验室检验中,以TVB-N符合最佳,依次是Pr、E、NH₃、ET、H₂S,pH符合最差。以TVB-N检验为标准,其它6项检验中,Pr、E、NH₃及感官检查结果最为接近。且据11个组合的平行程度,市售鲜猪肉新鲜度的实验室检验应以TVB-N、NH₃、Pr检验为主要项目。更多还原

【Abstract】 Under natural conditions in Summer and Autumn （room temp——23℃～31℃, relative humidity——54%～93%）, the fresh level of pork for sale decreased after 36h and became deteriorative after 48h.Seven lab examinaion items were used to evaluate the pork quality compared with the sense organ inspection.The reliability of these items was TVB-N, Pr, E, NH₃, ET, H₂S and pH, successively.It is suggested that the TVB-N, NH₃ and Pr should be the main items for fresh pork lab examinations.更多还原