【摘要】 利用三星的控温冰箱对肉在0℃和7℃低温环境下进行贮藏对比实验。分析了肉品在贮藏过程中的pH值、挥发性盐基氮及微生物指标(细菌总数),并对肉的感官做了定性描述。实验结果表明,猪肉在7℃贮藏时,第6天肉已腐败;而在0℃的肉第8天时,还基本处于一级鲜度,不丧失商品价值。更多还原

【Abstract】 Pork preserved under the environment of 0℃ and 7℃ in controlling temperature refrigerator was studied in this paper. The pH, TVBN, microbial index and sensory evaluation in preservation were investigated. The results showed that the pork at 7 ℃began corruption on 6th day. However the pork stored at 0℃ was still in good condition on 8th day. It means pork at 0℃ may be preserved for more than 8 days before losing its value of commodity.更多还原