Abstract: Porkchop soup was prepared by a high-pressure four-stage process and then stored at 4 ℃. During storage period, nutritional components, TVB-N, bacterial count and protein digestibility of the porkchop soup were studied. A dynamic model was established to predict and control the storage quality and shelf life of the porkchop soup during storage. The results showed that bacterial count in muscle and soup exhibited an increase trend, and protein degradation and nutritional quality deteriorations were observed during the storage period. Meanwhile, a series of biochemical changes in the porkchop soup were observed, which could be well fitted with the first-order chemical reaction dynamic model.

Key words: porkchop soup, storage, quality, dynamics