胴体重、冷冻与解冻对PSE肉品质与肌肉组织结构的影响.pdf

是先下降后升高的趋势。剪切力和蛋白质有明显的变化。与正常肉相比，反复冷冻。解 值也明显低于正常肉(尸O．05)，反复冷冻一解冻前三次的轻度PSE猪肉的酸度氧化力均 含量高，轻度PSE肉的弹性都显著低于正常肉(尸0．05)。研究表明，反复冷冻．解冻过 程中，两种肉的保水性的变化差异不大，正常肉和轻度PSE肉品质都有变劣的趋势，其 中轻度PSE肉的新鲜度、弹性和嫩度要比正常肉的低。 关键词：轻度PSE肉；胴体重；冷冻；解冻；肉品质；肌肉组织结构 万方数据 of Influence andcarcass onmeat Frozen，freeze—thawingweight andandmuscleuscleframeworkframework of ofof Emeat quality organization Abstract Theinfluenceoffrozen timeand onmeat andframeworkof storage repeatedfreeze-thawing quality ofPSE withdifferentcarcass were inthis organizationpork weightinvestigatedpaper．The investigation were conducted variationandreasonofthedifferenceofPSE withdifferent byexploring pork carcass fromthe ofseveralcharacteristicsofwater-retention weight perspective contentandmuscletissue fibroblast．Theincludethe three of and paper followingparts：1)Comparequality muscletissuefibroblastbetweenmildPSE andnormal influenceoffrozen time pork pork．2、The storage onmuscletissuefibroblastofmildPSE andnormal influenceof pork pork．3)The repeated on ofPSE the andnormal quality pork pork． 1 of andmuscletissuefibroblastbetweenmildPSE andnormal Comparequality pork pork． Themain ofthis to articleis the characteristicsofmeat and